For this vegan recipe, we will make spicy lentil and bell pepper cookies. These cookies are super delicious and very healthy for your body and your weight loss diet too.
But first, let’s see what benefits we get from this two main ingredients.
Lentil is a natural source of folic acids and is recommended for pregnant women because it is perfect for the fetus. It lowers your cholesterol levels and reduces your risk of heart disease and stroke by keeping your arteries clean. Lentil slows down digestion and stabilizes blood sugar levels. It is a perfect food to eat for those with diabetes. And, as a bonus, lentil contains almost no fat, so it’s perfect to eat it in any weight loss diet plan.
Bell peppers contain high amounts of beta-carotene and lutein which helps in maintaining a good eyesight. Consuming bell peppers will boost your immune system because they are abundant in vitamin C.
Consuming bell pepper raw or cooked during pregnancy is said to be very healthy for pregnant mothers too. Also, because they have fewer calories and zero fat content, makes them an ideal food to eat in any weight loss diet.
So let’s think a little. Both ingredients are super healthy, they help us fight illnesses, and as a bonus, they are also perfect to eat in any weight loss diet. So, what’s keeping us from eating them right now?! Some might worry about their taste. Well, the recipe that I am going to share with you below packs these two ingredients together and transforms them into super delicious vegan cookies that will satisfy even the most exigent food cravers out there.
Here’s how you make spicy lentil and bell pepper cookies:
You will need:
1 cup of red lentils
1 small bunch parsley, chopped
1 medium onion, chopped
4 psyllium husks (or one large egg)
4 tablespoons of nutritional yeast flakes
2 bell peppers, chopped
Approx. half a cup of flour of choice
2 teaspoons of smoked paprika
1 teaspoon hot pepper
½ teaspoon chili flakes
salt and pepper, to taste
oil for frying
Add lentils in a pot and cover them with water. From the moment they start boiling, let them boil for about 15 minutes and then remove from heat.
Strain the lentils very well and put them in a large bowl. Start mashing them using a fork or a vertical blender. Add the rest of the ingredients, except oil.
Start mixing the composition. It has to be sticky and easy to shape. If it’s not, it means that you didn’t strain the lentils very good and the composition is too wet. No problem, add more flour until it has a dough-like consistency. Alternatively, let it rest in the fridge for 10-15 minutes.
Spray a non-stick pan with some oil. Not too much. Put each patty on the frying pan and let it fry about 2 minutes on each side.
Recipe source: gourmandelle.com