I’m so excited to share the first ever guest recipe for Whole Green Wellness from the wonderful Steph over at The Grateful Grazer! Lentils are one of the cheapest sources of plant-based protein (if not the cheapest) and are a definite pantry staple to keep on hand. I hope you enjoy this scrumptious recipe and the gorgeous photography to go with it. It uses two of my favorite herbs and spices, cilantro and smoked paprika!
Hey everyone! I’m so excited to be here on WGW today to share one of my new favorite quick and easy recipes with you. As a plant-based registered dietitian just like Taylor, I live for helping others get excited about eating more lentils – and more whole plant foods in general. You just can’t beat their combination of health, flavor, and satisfaction.
These red lentil fritters were a hit in my own home and I can’t say I’m surprised. My husband and I are both suckers for anything smoky and spicy, so I used smoked paprika and cayenne pepper to give these vegan fritters lots of the flavor we love. (Tofu jerky and grilled tofu taco salads are a couple more smoky plant-based favorites.)
Along with being nutrient-dense and flavor-packed, these red lentil fritters are also incredibly versatile. Serve on their own as an appetizer or serve them over salad greens (I like them drizzled with extra virgin olive oil and balsamic vinegar) for lunch or dinner. Come summer barbecue season, I also plan on sticking these fritters in between mini whole grain buns for instant party-worthy sliders!
One thing is certain, if you’re a fellow fan of smoke and spice, you’re going to need to make room for these red lentil fritters to make multiple appearances on your table this year.
Smoky Red Lentil Fritters
Smoky Red Lentil Fritters are a delicious and satisfying meal filled with smoky/spicy flavors and plant-based protein.
Prep time: 10 minutes (30 minutes if you need to cook lentils)
Cook time: 10 minutes
Total tIme: 20 minutes
Author: Stephanie McKercher, RDN
Recipe type: entree, side, appetizer, snack
Cuisine: vegan, plant-based, dairy-free
2 cups cooked red lentils (substitute with cooked brown or green lentils if desired)
½ cup chopped cilantro (loose)
¼ cup white whole wheat flour (or flour of choice)
¼ cup chopped green onions (white and green parts)
1 tablespoon smoked paprika
¼ teaspoon cayenne pepper (optional)
Salt and pepper to taste
2 tablespoons canola oil or cooking oil of choice
Optional for serving: salad greens, extra virgin olive oil, balsamic vinegar
1. Combine all ingredients except oil in a large mixing bowl and stir until mixed. Divide mixture into 8-10 equal parts and use hands to press and roll into small patties (just handle enough so that the patties stick together without being held). Set aside.
2. Heat oil in a large skillet over medium-high heat. Add patties to the skillet (cook in batches if your skillet isn’t large enough to fit them all at once) and cook until bottoms are browned, about 4 minutes, before flipping patties and cooking for an additional 3-4 minutes, or until they are golden brown on the edges and warmed through. Remove fritters from skillet and rest on a clean dish towel or paper towel until ready to serve.
If desired, serve over salad greens and drizzle with olive oil and balsamic vinegar. Enjoy!
Stephanie McKercher MS, RDN is a registered dietitian, nutrition communications consultant, recipe developer, and food photographer based in Denver, Colorado. Stephanie authors a healthy food blog called The Grateful Grazer, where she helps others reach for a deeper level of holistic wellness with mindful living and nourishing plant-based recipes. When she isn’t in the kitchen, Stephanie loves hiking, skiing, and spending as much time as possible outside in the Colorado Rockies with her husband, Dan, and their dog, Neil Young. Connect with Stephanie on Instagram, Facebook, Twitter, and Pinterest and learn more about Stephanie’s 1-on-1 nutrition and healthy lifestyle coaching program, Happy Healthy Whole.