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Turmeric Lentil Fritters Tomato Bowl with Tahini Dill Sauce
4.9 from 81 votes

Turmeric Lentil Fritters Tomato Bowl with Tahini Dill Sauce

These turmeric lentil fritters offer a tender, spiced lentil patty baked to a golden finish and served in a fresh tomato and greens bowl with a tangy tahini dill sauce. The fritters combine red lentils, warming spices like turmeric and cumin, and seeds for texture, creating a hearty yet light vegetarian option. The accompanying sauce balances richness and herbal brightness, making this dish suitable for a wholesome lunch or dinner.

Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings: 3
Calories: 344 kcal
Course: Lunch
Cuisine: Fusion, Vegan

Ingredients

Seedy Lentil Fritters:
  • 1 tsp neutral cooking oil generic cooking oil
  • 1/2 cup onion
  • 4 cloves garlic chopped
  • 1/2 tsp cumin ground
  • 1/2 tsp ground coriander
  • 1 tsp Turmeric
  • 1/3 tsp ground cardamom
  • 1/3 tsp cayenne pepper or more
  • 1/2 cup red lentils masoor dal, washed and drained
  • 1.5 cups water
  • 1/2 tsp salt
  • 1 tbsp parsley or 1 tsp dried
  • 1/2 cup spinach packed, chopped
  • 1 tsp lemon juice
  • 1 tbsp chia seeds
  • 1 tbsp flax seed meal or more chia seeds
  • 1 tbsp sesame seeds toasted
  • 1/4 cup breadcrumbs or use flour, glutenfree breadcrumbs or flour for gf
Tahini Dill Sauce:
  • 1/4 cup tahini
  • 1/4 cup water
  • 1 tbsp lemon juice
  • 1/2 tsp dill dried
  • 1/4 tsp salt
  • 1/4 tsp cayenne pepper
Bowl
  • greens or lettuce
  • tomato chopped
  • cucumber chopped

Instructions

    Cup of Yum
  1. Heat oil in a saucepan over medium heat. Add onion, garlic and a pinch of salt. Cook until translucent. 4 to 5 mins. Stir occasionally.
  2. Add all the spices and drained lentils. mix and cook for a minute.
  3. Add salt and water and cook for 11 minutes partially covered. Uncover, fold in spinach and parlsey and cook for 3 to 4 minutes or until the lentils are cooked and all the liquid is absorbed. The mixture will be soft. Taste and adjust salt and heat.
  4. Add chia seeds, flax seeds sesame or hemp seeds and mix in. Chill the lentil mixture for half an hour.
  5. Preheat the oven to 425 deg F / 220ºc. Mix in 1/4 cup breadcrumbs in the lentil mixture. If it is too sticky, add some flour. The mixture will be soft but should get easily shaped into soft balls without too much sticking or squishing.
  6. Use a cookie scoop to scoop the lentil mixture onto parchment lined baking sheet. Spray oil on the balls. I usually sprinkle some sesame seeds on the fritters. Bake for 20 minutes.
  7. Blend everything under tahini sauce. Taste and adjust salt and tang (lemon). For a garlicky dressing mix in 1/4 tsp garlic powder.
  8. Assemble the bowl with greens, juicy tomatoes or cucumbers, and as many Lentil fritters as you like. Drizzle dressing generously.

Notes

  • Use gluten-free breadcrumbs or coarsely ground oats to make the fritters gluten-free.
  • Chill the lentil mixture before shaping to help form fritters more easily.
  • Toast sesame seeds before adding for extra nutty flavor.
  • Reheat leftovers gently to preserve texture and flavor.

Nutrition Information

Calories 344kcal (17%) Carbohydrates 36g (12%) Protein 15g (30%) Fat 17g (26%) Saturated Fat 2g (10%) Sodium 616mg (26%) Potassium 863mg (18%) Fiber 15g (60%) Sugar 5g (10%) Vitamin A 1865IU (37%) Vitamin C 29.1mg (32%) Calcium 147mg (15%) Iron 5.4mg (30%)

Nutrition Facts

Serving: 3 Serving

Amount Per Serving

Calories 344

% Daily Value*

Calories 344kcal 17%
Carbohydrates 36g 12%
Protein 15g 30%
Fat 17g 26%
Saturated Fat 2g 10%
Sodium 616mg 26%
Potassium 863mg 18%
Fiber 15g 60%
Sugar 5g 10%
Vitamin A 1865IU 37%
Vitamin C 29.1mg 32%
Calcium 147mg 15%
Iron 5.4mg 30%

* Percent Daily Values are based on a 2,000 calorie diet.