Beautiful kittens, I hope you are well and had a good week. Mine was very busy as at work I have had requests for 3 pieces of research while also having to look into the possibility of applying for two grants to help the library. Yesterday I felt like making these Vegan Crispy Lentil Fritters by the VietVegan: this is my go-to recipe for when I want comfort food while keeping it healthy. It was not the first time I made them, but never talked to you about them, so I am here to fix this!

Oh my goodness, they are delicious, extra easy and quick and so simple, I am sure you’ll love them. Bonus point, this recipe also talks about feminism and Lisa’s experience as a feminist in Canada.

Ingredients

• 1 cup filtered water
• 1 cup split red lentils, picked through for stones and rinsed
• 1/2 medium onion, chopped (about 1/3 cup chopped onion)
• 8-10 sprigs chives, finely chopped (about 3 tbsp chopped chives)
• 1/2 tsp salt
• 1/4 tsp pepper
• Oil for frying
• 1/4 cup vegan mayo
• 1/4 tsp chipotle powder

Instructions

1. Soak the rinsed split red lentils and water together for 1 hour, until they have absorbed the water. Transfer soaked red lentils, onions, chives, salt and pepper into a food processor and process until smooth. It may seem a little watery but don’t worry, it’ll fry up beautifully. [I have to say that when I make them, I never use the onion nor the chives – I just go for some dried herbs like oregano and rosemary]
2. Preheat oil in a pan. Gently drop scant tablespoonfuls of the lentil batter into the oil. Fry 3-4 spoonfuls at a time turning occasionally until golden. Remove from oil and let drain on a paper-towel-lined platter. Enjoy!

The recipe calls for mayo and chipotle, but honestly, they are already so good I’d eat them straight from the pan!

I hope you’ll make them and enjoy them as much as I do.

Love,

TVCL xx