Today, I’m super excited to share with you a recipe that has become a staple in my kitchen, Red Lentil Savory Muffins. These muffins are the perfect blend of nutritious and delicious, making them a go-to snack or meal addition. Whether you’re packing lunch for work, prepping snacks for the kids, or just need a quick, wholesome bite, these muffins have got you covered!

But before we dive into the recipe, let’s talk about the star of the show, red lentils. Red lentils are not only quick-cooking and versatile, but they’re also packed with protein, fiber, vitamins, and antioxidants. Including red lentils in your diet can help improve digestion, support heart health, and provide a steady source of energy throughout the day. Plus, they’re naturally gluten-free and low in fat, making them an excellent choice for anyone looking to maintain a balanced diet.

These Red Lentil Savory Muffins are not just a tasty treat; they’re a nutritious powerhouse packed with plant-based protein and essential nutrients. Perfect for meal prep or a quick snack, they’re bound to become a favorite in your household just as they are in mine.

So, let’s embrace the goodness of lentils with these easy and tasty muffins!

Ingredients:

• 1/2 cup raw red lentils
• 1 egg
• 1/4 cup plain yogurt (or Greek yogurt or sour cream)
• 80 g shredded carrot
• 30 g diced red pepper
• 20 g diced green onion
• 2 tablespoons olive oil
• 1 tsp. baking powder
• 1/2 tsp. salt
• Ground black pepper, to taste

Directions:

1.  Start by soaking the red lentils for at least 6 hours or overnight in the refrigerator. This step is crucial to ensure the lentils are soft and blend smoothly into the batter.
2.  Once soaked, rinse the lentils thoroughly under running water and drain them well.
3.  In a blender or using a hand blender, combine the drained red lentils, egg, and plain yogurt. Blend until smooth and creamy.
4. Transfer the lentil mixture to a mixing bowl. Add in the shredded carrot, diced red pepper, diced green onion, olive oil, salt, ground black pepper, and baking powder. Stir everything together until well combined.
5. Spoon equally sized portions of the batter into silicone cups or high-quality cupcake liners. Lentil batter tends to stick easily, so using non-stick or silicone molds is recommended.
6. Place the muffin tray in a preheated oven and bake at 365°F (185°C) for about 35 minutes or until the muffins turn golden brown and a toothpick inserted into the center comes out clean.
7.  Remove the muffins from the oven, allow them to cool for a bit, and then enjoy!

Nutritional Information (Per Serving):

• Energy: 124 calories
• Protein: 5.45 g
• Fat: 6.02 g
• Carbohydrates: 12.81 g
• Fiber: 2.3 g

Storage and Tips:

• Storage: Store your savory lentil muffins in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months. Reheat them in the oven or microwave before serving.
• Customization: Feel free to experiment with different vegetable combinations to customize the flavor of your muffins. You could add some spinach, zucchini, or even a bit of cheese for extra richness.