Lentil and Spinach Puffs

These are a very yummy and healthy treat. You could serve them as an appetizer with a dipping sauce for a party or have as a side dish with your meal. They're a great finger food and cheap to make. I like to double this recipe.

Lentil and Spinach Puffs

3/4 cup dried lentils
3 tbs. water
2 tbs. chopped onion

16 oz. frozen spinach thawed, and squeezed dry
3/4 tsp. salt
1 garlic clove, minced
2 tsp. flour
1/8 tsp. baking powder

peanut or vegetable oil

1) Sort and wash lentils; place in a bowl. Cover with water to 2 inches above lentils. Cover and refrigerate 8 hours or overnight.

2) Drain lentils well. Place lentils, water, and onions in a food processor; process until smooth, scraping down sides occasionally. Combine the pureed lentil mixture and remaining ingredients (excluding oil) and mix well.

3) Heat oil (as much as needed to coat bottom of pan) in a large nonstick skillet over medium heat. Drop lentil mixture by heaping tablespoons into pan. Flatten slightly with bottom of spatula. Cook 2 minutes on each side or until browned and heated through. Remove from pan. Cover and keep warm. Repeat procedure with remaining lentil mixture.



Here's my 2 1/2 year old son Camden helping me stir the mixture. He loves to cook!



This is them cooking in the pan. Make sure you add more oil as necessary and adjust the temperature if needed so they don't burn.



I just had this for my main course for dinner tonight. I liked them that much! I drizzled(or rather slathered them) with my Homemade Russian Dressing and sprinkled them with Lawry's Garlic Salt. Yumm-o!



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