Italian · Snack

Crispy Lentil with lemon and olive oil

A coastal take on Lentil Fritters, built on lemon and olive oil and finished the way we like it. Ready in about 32 min and easily enough for 8 people.

4.4 from 3,303 cooks

Prep20 min

Cook12 min

Serves8

LevelMedium

Members' recipe

Ingredients

1.5 cupsdried lentils
6 clovesgarlic
to tastesea salt
500mlstock
1 tspParmesan

Method

Prep everything first: chop the aromatics, measure the lemon and olive oil elements, and pat the lentil dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Members only

This recipe is on the members' shelf

Join Stewart & Musell to open this page and every other premium recipe, plus printable shopping lists. Plans from $89.99/mo billed annually.

See membership Sign in

You might also cook

Italian

Tofu Bowl in chilli and pecorino

Our tested Stir-Fried Tofu Bowl: sun-warmed, generous, and balanced with chilli and pecorino....

40 min · Easy

Stir-Fried Aubergine with garlic and basil

Italian

Stir-Fried Aubergine with garlic and basil

The kind of Italian plate you make on repeat. garlic and basil, a proper stir-fry, and a finish...

25 min · Medium

Italian

Prawn Galette in chilli and pecorino

This Italian Galette leans on chilli and pecorino to do the heavy lifting. We crisp the Prawn...

50 min · Easy

Glazed Chicken Breast with brown butter and sage

Italian

Glazed Chicken Breast with brown butter and sage

Weeknight-friendly Chicken Breast Pilaf with the brown butter and sage we come back to again...

28 min · Medium