• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Lentil Fritters on a Bed of Wilted Beet Greens Vinaigrette

  • Recipe Submitted by on

Category: Greens, Beans

 Ingredients List

  • 1/4 lb Red lentils; sorted and
  • -soaked for 1-hour and
  • -drained
  • 1 tb Chopped fresh dill
  • 1 ts Paprika
  • 1/2 ts Salt
  • 3/4 lb Red potatoes; peeled
  • Olive oil; for frying
  • 1/4 lb Beet greens; stems removed
  • 1 tb Balsamic vinegar
  • 1/2 ts Stone-ground mustard
  • 1/2 ts Capers
  • Salt
  • Freshly ground black pepper
  • 3 tb Extra virgin olive oil


1. Place the lentils in a soup pot with enough water to cover by 2 inches.
Cook over medium heat for 20 minutes or until tender. Drain and force
through a food mill. Place the mash in a bowl, stir in the dill, paprika,
and 1/2 teaspoon salt. Grate the potatoes into the bowl and stir to blend.

2. Form the lentil mixture into half-dollar-sized fritters and fry in a
thin layer of oil until browned, about 4 minutes. Turn and brown on the
other side. Drain paper towels.

3. To make the dressing place the vinegar, mustard, capers, salt, and
pepper in a small bowl. Whisk in the olive oil until blended.

4. Parboil the beet greens in salted water until wilted. Drain and divide
among four plates. Arrange 4 or 5 fritters over the greens. Drizzle with
dressing and serve.

SERVES 4; 60-70 mins; Moderately difficult. mc-PER SERVING 38% cff:
244cals; 11g fat

VARIATIONS: The fritters and greens can also be dressed with a simple
drizzle of olive oil and lemon.

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