Guest Recipe: Lentil Croquettes

A friend from high school recently asked me for a lentil recipe because (to paraphrase) “she was tired of eating mushy lentils with no flavor.”  I dug up this link to a recipe from Deborah Madison’s cookbook that is fun, yummy, and not too hard.  You can find it linked here, with appropriate credit given to Ms. Madison.

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Comments

  • Lara  On August 13, 2010 at 12:24 pm

    Looks yummy!

    Another Deborah Madison recipe talks about using “fancy french lentils” because they hold their shape better and have a bit of crunch still left to them.

  • sdmcclurg  On August 13, 2010 at 10:46 pm

    We tried the red lentils once. Once was enough for TPE to almost throw me out of the house. So, Green French lentils it is.

    Do try this recipe, by the way. Its wonderful and you can make a whole bunch and freeze it. Does great as a “meatball” with spaghetti (though I miss the once I make with bacon, sausage, and hamburger).

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