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Red Lentil Latkes

Flavorful and tasty, this dish makes a great week night meal. Enjoy it along with a side salad.

Recipe Source: https://www.myplate.gov/recipes/supplemental-nutrition-assistance-program-snap/red-lentil-latkes


  • 1/2 cup dry red lentils
  • 1 potato, medium grated (about 1/2 pound, peeling is optional)
  • 1 large egg
  • 1 garlic clove, finely sliced
  • Parmesan cheese, grated or other cheese (2 tablespoons, optional)
  • Hot sauce (1 or 2 dashes, optional)
  • 1/4 teaspoon salt
  • Black pepper (to taste, optional)
  • 2 tablespoons canola oil (or olive oil, for cooking)


  1. Wash hands with soap and water.
  2. Add the lentils to a medium saucepan and add water to cover by about an inch. Bring to a boil, then lower heat to a simmer and cook until tender, about 15 minutes. Drain and set aside.
  3. Meanwhile, remove the excess water from the potato: you can either squeeze it by the handful or put the entire pile on a clean tea towel and wring it out.
  4. Crack the egg in a medium bowl and beat it lightly. Add the potato, cooked lentils, garlic, green onion, and cheese and hot sauce if you’re using them in a medium bowl. Add the salt and a good grinding of black pepper and stir until combined.
  5. Heat a large skillet over medium heat, then add a generous drizzle of oil (1-2 tablespoons). Working in batches, so as not to crowd the pan, add clumps of the potato-lentil mixture (about the size of a golf ball or slightly larger works well), and flatten each as soon as it’s in the pan, making them about a half-inch thick.
  6. Cook for about 4 to 5 minutes per side, until the latkes are deeply golden brown and cooked through. Add a little more oil to the pan for each additional batch. Serve immediately or keep the latkes warm in a 200 °F oven for up to an hour.
Serving Size: 1/2 of quesadilla
Total Fat8 g
Saturated Fat1 g
Cholesterol47 mg
Sodium22 mg
Total Carbohydrate23 g
Dietary Fiber7 g
Total Sugars2 g
Added Sugars included0 g
Protein9 g
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