Canada’s food guide

Curried lentil and spinach fritters

These crispy fritters store well in the freezer for a quick appetizer, snack or side. It is a tasty way to add leafy greens to your day!

Prep time: 20 minutes
Cook time: 10 minutes
Servings: 4

  • 125 mL (½ cup) uncooked red split lentils
  • 125 mL (½ cup) spinach, chopped finely 
  • 1 egg
  • 5 mL (1 tsp) curry powder
  • 1 mL (¼ tsp) black pepper
  • 15 mL (1 tbsp) onion powder 
  • 2 mL (½ tsp) garlic powder
  • 2 mL (½ tsp) baking soda
  • 125 mL (½ cup) lower fat yogurt
  • 85 mL (⅓ cup) whole wheat flour 
  • 15 mL (1 tbsp) vegetable oil 

Cucumber Dipping Sauce: 

  • ½ large cucumber 
  • 125 mL (½ cup) lower fat yogurt
  • 1 mL (¼ tsp) cumin 
  • 1 mL (¼ tsp) chili powder
  • Salt to taste
  1. Rinse lentils well, drain and place in a large microwave safe bowl with 500 mL (2 cups) water. Cover and microwave for 4 to 5 minutes or until lentils have softened. Carefully drain any excess water and allow to cool. 
  2. Stir in spinach, egg, curry powder, black pepper, onion powder, garlic powder, baking soda, yogurt, and flour.
  3. In a pan, add 5 mL (1 tsp) oil, swirl to cover pan, and heat over medium heat. 
  4. Pan fry 30 mL (2 tbsp) fritters for 2 minutes per side. Repeat until all batter is used.
  5. For the dipping sauce, grate cucumber into a bowl and squeeze out all excess liquid. Stir in yogurt, cumin, chili, and season with salt to taste.


  • Little chefs will be interested in helping you make this finger food recipe! Encourage them to prepare the dipping sauce. 
  • This recipe calls for split lentils. The outer skin of split lentils was removed prior to packaging, making it faster to cook than whole lentils.
  • If you don’t have a microwave to cook split lentils, cook them on the stovetop for 5 to 7 minutes, until tender.  
  • Remember, a little salt goes a long way. Taste the food before adding any salt.
30 minutes or less