Lentil croquettes

crocchette di lenticchie

Difficulty: Hard

Preparation: 90 min

Cooking: 50 min

Doses for: 4 people

Cost: Bass

| Lactose-free | Vegan |


Tasty recipe of lentil and mushroom croquettes.


  • 250 gr of lentils
  • 200 gr of champignon mushrooms
  • 500 ml of water
  • 2 tablespoons of vinegar
  • 2 tablespoons of Fonte Torre extra virgin olive oil
  • 2 medium onions
  • 2 cloves of garlic
  • 5 tablespoons of chopped walnut kernels
  • 2-3 tablespoons of breadcrumbs
  • 1 teaspoon of salt

Preparation Lentil croquettes

First, put the lentils in a pot covered with water and bring to a boil (if you have previously left them soaked, they will cook more quickly).

Lower the heat and let it simmer, partially covering the pan.

Meanwhile, finely chop the onions and garlic and brown them in the oil. Add the cleaned and chopped mushrooms and cook for 5 minutes, then lower the heat and cook for another 15 minutes, until the vegetables are tender. When the lentils are also almost undone (it takes 30-40 minutes, depending on the variety), add them to the vinegar and a little salt and mash them well to turn them into a puree.

At this point, add the vegetables to the lentils and walnuts, adding part of the breadcrumbs. You will need to get a consistency similar to that of burgers, so add more breadcrumbs if it seems necessary. Season with salt and put the mixture in the refrigerator for at least an hour.

With this nutritious "mixture" of legumes, dried fruit and vegetables, you can form balls or hamburgers, which you will fry or brown in a pan with extra virgin olive oil.



If you don't use the dough right away, you can keep it in the refrigerator for a few days.

If desired, it is even possible to freeze ready-made croquettes, after having individually wrapped them in cling film. They are great and your children will compliment you!