Lunch

Greek Lentil Fritters with Lemon-Dill Yogurt Dip

Name: Greek Lentil Fritters with Lemon-Dill Yogurt Dip
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Ingredients: 1.5 cups cooked brown or green lentils, drained; 1/4 cup finely chopped red onion; 2 tbsp fresh dill, 1 tbsp fresh mint; 1 large egg; 3 tbsp whole wheat flour; Salt, black pepper, and 2 tbsp olive oil (for frying); For the dip: 1/2 cup plain Greek yogurt, 1 tbsp lemon juice, 1 tbsp fresh dill, pinch of salt

Step away from the usual lunch routine with these vibrant Greek lentil fritters. Packed with plant-based protein and fresh herbs, they're a delicious and light meal. Serve them with a creamy, zesty lemon-dill yogurt dip for a truly refreshing experience.

Ingredients

1.5 cups cooked brown or green lentils, drained
1/4 cup finely chopped red onion
2 tbsp fresh dill, 1 tbsp fresh mint
1 large egg
3 tbsp whole wheat flour
Salt, black pepper, and 2 tbsp olive oil (for frying)
For the dip: 1/2 cup plain Greek yogurt, 1 tbsp lemon juice, 1 tbsp fresh dill, pinch of salt

Instructions

In a bowl, mash cooked lentils slightly. Stir in red onion, dill, mint, egg, flour, salt, and pepper until combined.
Form the mixture into 6-8 small patties. Heat olive oil in a non-stick skillet over medium heat.
Cook fritters for 3-4 minutes per side, until golden brown and heated through. Drain on a paper towel.
Whisk together Greek yogurt, lemon juice, dill, and a pinch of salt for the dip. Serve fritters warm with the dip.

Tips

Make a double batch of fritters and store them in the fridge for quick lunches throughout the week. Reheat gently in a pan or oven.
Add a pinch of smoked paprika or a dash of hot sauce to the fritter mixture for an extra flavor kick if you like a little spice.