Recipe courtesy of LOBA

Lentil Croquettes

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  • Level: Intermediate
  • Total: 3 hr 10 min (includes draining, cooking and cooling times)
  • Active: 1 hr 15 min
  • Yield: 12 servings
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3 tablespoons extra-virgin olive oil

2 cups chopped onion 

1 cup chopped carrot 

1 cup chopped celery 

1 green bell pepper, chopped 

6 cloves garlic, chopped 

1 pound lentils, rinsed and drained


Vegetable oil, for frying

1 egg, beaten

All-purpose flour


Chili powder

Beet Tzatziki, for serving, recipe follows

Guacamole, for serving, recipe follows

Beet Tzatziki:

4 beets

Olive oil, for drizzling


2 cups plain Greek yogurt 

1 cup seeded, diced cucumber 

2 tablespoons lemon juice 

1 teaspoon white wine vinegar 

2 cloves garlic, chopped 


4 avocados

1 teaspoon olive oil 

1 lime, juiced  

1 jalapeño, seeded and finely chopped

Chopped fresh cilantro

Salt and pepper


  1. Heat the olive oil in a large pot over medium heat. Add the onions, carrots, celery, peppers and garlic. Reduce the heat and cook until the vegetables have softened. Add 7 cups water, raise the heat and bring to a boil. Add the lentils and some salt, reduce to medium-low heat and cook until tender, about 20 minutes.
  2. Drain the lentils well and set aside for 30 minutes to cool. Meanwhile, heat oil in a deep-fryer or a heavy, deep pot to 350 degrees F.
  3. To assemble the croquettes: Form the lentils into balls and set aside. Beat the egg in a small bowl. In a medium bowl, combine some flour, breadcrumbs and a little chili powder. Dip the lentil balls in the egg and then in the flour mixture. Lower the croquettes into the oil and cook until brown on all sides, about 4 minutes.
  4. To serve, place 4 1/2 tablespoons of the guacamole in the center of the plate, followed by 4 1/2 teaspoons of the Tzatziki. Place the croquettes atop the sauce and garnish with the cilantro. 

Beet Tzatziki:

  1. Preheat the oven to 375 degrees F.
  2. Drizzle the beets with olive oil and sprinkle with salt. Roast for about 45 minutes.
  3. Meanwhile, mix the yogurt, cucumber, lemon juice, vinegar and garlic in a medium bowl.
  4. Remove the beets from the oven, let cool for 10 minutes and then remove the skins. Add the beets and the yogurt mixture to a blender; blend until smooth and creamy.


  1. Scoop the avocado flesh into a low serving bowl and mash with a fork. Add the olive oil, lime juice, jalapeño and some cilantro; stir to combine. Season with salt and pepper.