Lentil Croquettes Recipe

Cook the lentils

Rinse 1 cup dry lentils under cold water. Combine rinsed lentils and 2.5 cups water or vegetable broth in a medium saucepan. Bring to a simmer, then reduce heat to low and cook, uncovered, until lentils are tender but not falling apart, about 18–22 minutes. Taste and drain any excess liquid. Let cool slightly.

Prepare vegetables

While lentils cook, heat 1 tablespoon olive oil in a skillet over medium heat. Add finely diced onion (from the croquette list), grated carrot, and diced celery. Sauté until softened and starting to brown, about 6–8 minutes. Add 2 minced garlic cloves in the last minute, cook until fragrant, about 30 seconds, then remove from heat and cool slightly.

Combine croquette mix

In a large bowl, mash the cooked lentils lightly with a potato masher or fork until mostly mashed but with some texture remaining. Stir in the sautéed vegetables, 1/4 cup chopped parsley, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp ground coriander, 1 1/4 tsp salt, 1/2 tsp black pepper, 1 tsp lemon zest, and 1/2 cup all-purpose flour. Mix well. If the mixture feels very wet, add up to 2 more tablespoons flour. Stir in the beaten egg to help bind. Finally fold in 1 cup panko breadcrumbs; the mixture should hold together when formed into a ball. Adjust seasoning to taste.

Shape croquettes

Divide the mixture into 10–12 equal portions (about 1.5–2 tablespoons each), and shape into small oval croquettes or patties. Lightly dust each croquette with a bit of flour to help sealing. If mixture is too sticky, chill 15–20 minutes to firm up.

Coat croquettes

Set up a shallow breading station: a small bowl with beaten egg and a plate with panko breadcrumbs. Dip each floured croquette briefly into the beaten egg, then coat with additional panko, pressing gently to adhere.

Pan-fry croquettes

In a large nonstick skillet, heat 1/2 cup vegetable oil over medium heat until shimmering. Fry croquettes in batches without crowding, about 3–4 minutes per side, turning once, until deep golden brown and crisp. Reduce heat if they brown too quickly. Transfer to a paper towel–lined rack or plate to drain and keep warm in a low oven (90–100°C / 200–210°F) while finishing the rest.

Caramelize onions low and slow

In a wide skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium-low heat. Add the thinly sliced onions and 1/4 tsp salt. Cook, stirring every few minutes, lowering heat if they begin to brown too fast. After about 20–30 minutes the onions will be deeply golden and sweet; if you want extra depth, sprinkle 1/2 tsp brown sugar halfway through and continue cooking another 5–10 minutes. If onions stick, add 1–2 tablespoons water to deglaze the pan. Stir in 1/2 tsp balsamic vinegar at the end for brightness. Remove from heat and let cool slightly.

Use in croquettes and garnish

Fold half of the cooled caramelized onions (about 1/2–3/4 cup) into the lentil mix when combining if you want onion distributed throughout. Reserve the remainder to spoon over finished croquettes when serving.

In a small bowl, combine 1 cup plain Greek yogurt, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1 very finely minced garlic clove, 1 teaspoon extra-virgin olive oil, 1 tablespoon chopped dill or mint, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until smooth. Taste and adjust: add more lemon for brightness, more garlic for punch, or a pinch of salt. Refrigerate until ready to serve so flavors meld (at least 10 minutes).

Arrange warm lentil croquettes on a serving platter. Spoon reserved caramelized onions over croquettes and drizzle or dollop the lemony garlic yogurt sauce alongside. Garnish with chopped parsley and lemon wedges. Serve immediately.