Place <quantity>150<unit>g</unit></quantity> of red lentils and <quantity>360<unit>ml</unit></quantity> of hot water in a blender jug. Stir and let stand for at least 10m

Blend until homogeneous

Add <quantity>1<unit>tsp</unit></quantity> of garlic powder and <quantity>1<unit>tsp</unit></quantity> of cumin powder

Add <quantity>1<unit>tsp</unit></quantity> of onion powder and <quantity>1<unit>tsp</unit></quantity> of black pepper powder

Add <quantity>1<unit>tsp</unit></quantity> of salt and transfer to a large bowl

Place <quantity>5<unit>tbsp</unit></quantity> of chickpea flour in a bowl

Add the flour to the red lentil mixture and mix

Add <quantity>1<unit>tbsp</unit></quantity> of breadcrumbs and mix

Shape the dough into balls, roll in breadcrumbs and place on a plate

Preheat the oven to <temperature>160<unit>°C</unit></temperature>

Bake for 20m or until golden brown and crispy. The red lentil croquettes are ready

Slice <quantity>1</quantity> bagel in half and spread vegan aioli to taste

Add spinach leaves to taste and 3-4 Red Lentil Croquettes. Repeat the steps with the other bagel. The lentil croquette bagel is ready

Enjoy!