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Tandoori lentil croquettes in Labneh sauce

4 à 6 portions



  • 1 large carrot, peeled and coarsely chopped
  • 1 celery stalk, coarsely chopped
  • 1 garlic clove, cut in half and degermed
  • 5 ml (1 tsp.) tandoori curry paste
  • 540 ml (19 oz.) canned lentils, rinsed and drained
  • 1 egg
  • 125 ml (½ cup) breadcrumbs
  • Salt
  • 15 ml (1 tbsp.) sunflower oil

Labneh sauce

  • 250 ml (1 cup) [https://www.ourcheeses.com/directory/labneh/]Labneh
  • 1 lime’s zest
  • 30 ml (2 tbsp.) fresh cilantro, chopped
  • 30 ml (2 tbsp.) fresh mint, chopped
  • 30 ml (2 tbsp.) honey
  • Salt and freshly ground pepper


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  • Preheat the oven to 425˚F (210˚C).


  • Using a food processor, chop the carrot and celery pieces with the garlic. Add the tandoori curry paste and half the lentils.
  • Blend in the food processor into a smooth purée. Stir in the egg, breadcrumbs and salt. Transfer the mixture to a bowl and add the rest of the lentils.
  • Form small patties with the lentil mixture and place them on a baking sheet brushed with sunflower oil.
  • Bake for 15 minutes, turning the croquettes over once halfway through.

Labneh sauce

  • Meanwhile, combine the cheese with the lime zest, cilantro, mint and honey. Season generously and let stand while the lentil croquettes are baking.
  • Serve the croquettes hot with Labneh sauce.

Looking for an alternative to this cheese?

  • Check out our fresh cheeses category.


Fruity and vibrant

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