Crunchy Lentil Cookies
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 12 hrs 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 250 g mountain lentils, alternatively red lentils
- 2 onion (s), diced
- 1 clove (s) garlic, finely chopped
- 1 handful parsley, chopped
- 1 tablespoon, heaped tomato paste, concentrated twice
- 1 teaspoon, heaped salt
- 1 teaspoon, heaped vegetable stock powder
- 0.25 teaspoon ¼ pepper
- 1 pinch paprika powder, smoked
- 1 pinch chili powder
- 1 pinch cumin
- 2 tablespoon breadcrumbs
- Sunflower oil for frying
Print Recipe
Pin Recipe Instructions
- Soak the dried lentils in water for 12 hours, then place on a sieve and drain well.
- Heat some sunflower oil in a pan. Fry the diced onions and the finely chopped garlic in it until translucent. Finally add the chopped parsley and remove the pan from the heat.
- Mix the drained lentils with the steamed onions, garlic, parsley, tomato paste and spices in a blender and puree with a hand blender or in a food processor. Finally stir in the breadcrumbs and let the lentil mixture soak for half an hour.
- Use one tablespoon each of the lentil mass to make a 1 cm thin cookie. The mass is enough for about 12 cookies. Heat sunflower oil in the pan and fry the lentil biscuits over medium to high heat until crispy brown on both sides.
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