Lentil and Spinach Puffs

Another attempt at lentil pancakes…  this turned into a Dr Seuss book!

Instead of mixing as stated, i put everything in the food processor. I also didn’t plan far enough ahead and soaked the lentils only for an hour, then rinsed and boiled them for 10 minutes before mixing. I’d also make them smaller – i did my normal 1/4 cup scoop, they were not very strong, so the smaller would have help up better.


  • 3/4 cup dried small red lentils
  • 3 tablespoons water
  • 3 1/2 cups coarsely chopped spinach
  • 1 finely chopped serrano chili
  • 2 teaspoons flour
  • 3/4 teaspoon kosher salt
  • 1/8 teaspoon baking powder
  • 1 garlic clove


Sort and wash lentils; place in a bowl. Cover with water to 2 inches above lentils. Cover and refrigerate 8 hours or overnight. Drain well. Place lentils and 3 tablespoons water in a food processor; process until smooth, scraping bowl occasionally.

(I covered the lentils in water and soaked for an hour, rinsed and then boiled for 10 minutes) Combine the pureed lentils, spinach, and next 7 ingredients (spinach through garlic), stirring well. (I put everything into food processor instead)

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Drop lentil mixture by heaping tablespoons into pan. Cook 2 minutes on each side or until lightly browned. Remove from pan. Cover and keep warm. Repeat procedure with remaining oil and lentil mixture.

Next time:

1. Try chopping the spinach and mixing into the bowl as indicated in the original recipe.

2. Doing the smaller size next time

2 thoughts on “Lentil and Spinach Puffs

Comments are closed.