Dairy-Free & Egg-Free Spiced Carrot and Lentil Bites

Ingredients

• 1 cup Red Lentils
• 2 cups Vegetable Broth
• 2 medium Carrots
• 1/2 medium Onion
• 2 cloves Garlic
• 1 teaspoon Cumin
• 1/2 teaspoon Turmeric
• 1/2 teaspoon Ginger
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 2 tablespoons Chickpea Flour (Besan)
• For frying as needed Olive Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse the 1 cup of Red Lentils under cold water, then place them in a medium saucepan with the 2 cups of Vegetable Broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the lentils are tender and have absorbed most of the liquid. Drain any remaining excess broth.
2. 2While the lentils are cooking, peel and grate the 2 medium Carrots. Peel and finely chop the 1/2 medium Onion and the 2 cloves Garlic.
3. 3Heat a large skillet over medium heat. Add the chopped onion and garlic and cook, stirring occasionally, for 3-5 minutes, or until softened and fragrant.
4. 4Add the grated carrots, 1 teaspoon Cumin, 1/2 teaspoon Turmeric, and 1/2 teaspoon Ginger to the skillet with the onions and garlic. Cook, stirring frequently, for 5 minutes, until the carrots have softened slightly.
5. 5In a large bowl, combine the cooked lentils and the carrot mixture from the skillet. Add the 1/2 teaspoon Salt and 1/4 teaspoon Black Pepper. Mix everything together thoroughly.
6. 6Stir in the 2 tablespoons of Chickpea Flour until it is fully incorporated into the lentil and carrot mixture. This will help bind the bites together.
7. 7Shape the mixture into small, bite-sized patties, about 3.81 cm in diameter. You should have about 12-16 patties.
8. 8Pour enough Olive Oil into a large skillet to cover the bottom by about 0.635 cm. Heat the oil over medium-high heat until it shimmers, around 175°C.
9. 9Carefully place the patties into the hot olive oil, working in batches if necessary to avoid overcrowding the skillet. Fry for 3-4 minutes per side, until they are golden brown and crispy. Use a spatula to gently flip them.
10. 10Remove the cooked bites from the skillet and place them on a plate lined with paper towels to drain any excess oil. Serve the Dairy-Free & Egg-Free Spiced Carrot and Lentil Bites hot.

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