Best 2 Lentil And Chickpea Fritters With Capsicum Salsa Recipes

Lentil and chickpea fritters with capsicum salsa is a delicious and nutritious dish that is perfect for a quick and easy meal. The fritters are made with a combination of lentils, chickpeas, and vegetables, and are then fried until golden brown. The capsicum salsa is made with a variety of colorful peppers, and adds a fresh and flavorful touch to the dish. This dish is a great way to get your daily dose of protein and fiber, and is also a good source of vitamins and minerals.

Let's cook with our recipes!

SPICY LENTIL & CHICKPEA STEW

Spicy Lentil & Chickpea Stew image

This recipe came to me from a friend who had worked at a health food store. I changed a few things until I found a version that my family loved. My son doesn't like things too spicy, so I make the stew milder for him and add a sprinkle of extra spice in mine. My husband, who farms, works outdoors for long hours at a time and finds this soup hearty enough to keep him satisfied. -Melanie MacFarlane, Bedeque, Prince Edward Island

Provided by Taste of Home

Categories Dinner

Time 8h25m

Yield 8 servings (2-3/4 quarts).

Number Of Ingredients 12

Ingredients

2 teaspoons olive oil
1 medium onion, thinly sliced
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
1 cup dried lentils, rinsed
1 can (2-1/4 ounces) sliced ripe olives, drained
3 teaspoons smoked paprika
4 cups vegetable broth
4 cans (8 ounces each) no-salt-added tomato sauce
4 cups fresh baby spinach
3/4 cup fat-free plain yogurt

Steps:

In a small skillet, heat oil over medium-high heat. Add onion, oregano and pepper flakes; cook and stir until onion is tender, 8-10 minutes. Transfer to a 5- or 6-qt. slow cooker., Add chickpeas, lentils, olives and paprika; stir in broth and tomato sauce. Cook, covered, on low 8-10 hours, until lentils are tender. Stir in spinach. Top servings with yogurt.

Nutrition Facts : Calories 266 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 712mg sodium, Carbohydrate 45g carbohydrate (11g sugars, Fiber 10g fiber), Protein 14g protein. Diabetic Exchanges

LENTIL AND CHICKPEA FRITTERS WITH CAPSICUM SALSA

Lentil and Chickpea Fritters With Capsicum Salsa image

From Australian BH&G Diabetic Living. Have not included 30 minutes cooling down time for lentils.

Provided by ImPat

Categories Grains

Time 35m

Yield 2 serving(s)

Number Of Ingredients 16

Ingredients

15 g dried red lentils (1/2 cup rinsed and drained)
310 ml water (1 1/4 cups)
1 teaspoon garam masala
1/8 teaspoon chili (pinch ground)
2 tablespoons besan flour (chickpea flour)
1 teaspoon baking powder (or gluten free baking powder)
1 egg (50 gram)
2 teaspoons olive oil
2 tablespoons low-fat yogurt (natural Greek style)
1/2 lemon (cut into wedges to serve)
1/4 red capsicum (finely chopped)
2 tablespoons red onions (finely chopped)
1 spring onion (green thinly sliced diagonally)
2 teaspoons lemon juice (fresh)
2 tablespoons coriander (leaves fresh)
ground black pepper (fresh)

Steps:

Put the lentils and water in a small saucepan and cover and bring to a simmer over a medium high heat and then reduce heat to low and simmer covered for 12 minutes or until lentils are tender and start to break down.
Transfer to a medium bowl and add garam masala and ground chillies and stir and set aside for 30 minutes to cool.
CAPSICUM SALSA - put the capsicum, onion, spring onion, lemon juice and coriander in a small bowl and season with pepper and toss to combine and set aside.
Add besan flour. baking powder and egg to lentil misture and stir to combine.
Heat oil in a large non-stick frying pan ton medium and add 1 heaped tablespoon of mixture to pan to make 1 fritter and then add another 2 heaped tablespoons for 2 more fritters and cook for 3 to 4 minutes and turn over and cook for 2 minutes or until golden brown and cooked through and transfer to a plate and cover loosely with foil and repeat with remaining mixture to make a total of 6 fritters.
Serve the fritters with the salsa, yoghurt and lemon wedges.

Tips:

Use dried lentils and chickpeas: This is the most economical option, and it also allows you to control the texture of the fritters. If you use canned lentils and chickpeas, be sure to drain and rinse them well before using.
Soak the lentils and chickpeas overnight: This will help to soften them and make them easier to cook. If you don't have time to soak them overnight, you can quick-soak them by boiling them in water for 30 minutes, then turning off the heat and letting them sit for another 30 minutes.
Use a food processor to grind the lentils and chickpeas: This will help to create a smooth batter. If you don't have a food processor, you can use a blender or a potato masher.
Add your favorite spices and herbs to the batter: This is a great way to customize the flavor of the fritters. Some popular options include cumin, coriander, turmeric, and garam masala.
Pan-fry the fritters until they are golden brown: This will give them a crispy exterior and a tender interior.
Serve the fritters with your favorite dipping sauce: Some popular options include tamarind chutney, mint chutney, or yogurt sauce.

Conclusion:

Lentil and chickpea fritters are a delicious and healthy snack or meal. They are easy to make and can be customized to your liking. With a little planning, you can make these fritters ahead of time and freeze them for later. This makes them a great option for busy weeknights or for when you are entertaining guests.