Lentil Croquettes


  • 100 g lentils (Puy lentils work best)
  • 200 ml water
  • 1 bay leaf
  • 50 g carrot, finely diced
  • 50 g celery, finely diced
  • 50 g leek, finely diced
  • 50 g onions, finely diced
  • 50 g tomato, diced
  • 10 ml tamari (soy sauce)
  • cumin, curry, pepper, grated lemon peel
  • 30 g finely ground bread crumbs
  • 1⁄2 egg
  • 5 g whole grain spelt flour
  • 5 g olive oil


  1. Cook the lentils together with the bay leaf until soft. There should be no liquid left.
  2. Slightly fry the vegetables in a pan and add them to the boiled lentils. Season to taste with soy sauce, cumin, curry, pepper, lemon peel.
  3. Form little patties or balls.
  4. Mix the egg with the flour, dip the patties (balls) inside and afterwards roll them in the bread crumbs.
  5. Set them onto a baking tray. And spray some olive oil onto the top.
  6. Bake them for about ten minutes in a 160 °C hot oven.
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