Vegetarian Cretons

1 Reviews
100% would make this recipe again

This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011

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1 1/2 cup green or brown lentils (dried) 260 g
2 tbsp olive oil 30 mL
2 onions, chopped 400 g
2 eggs size large, boiled
3 tbsp mayonnaise 40 g
2 tsp lemon juice, freshly squeezed 1/4 lemon
2 tbsp Italian parsley, fresh, chopped 10 g
2 tsp old-fashion spice blend 2 g
1/2 cup walnuts, chopped 50 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

A blender or food processor will be very useful.


  1. Cook the lentils in salted boiling water for ten minutes. Cool immediately in ice-cold water. Strain through a colander and pat dry with a paper towel.
  2. Heat oil in a frying pan and brown the onions.
  3. Coarsely chop hard-boiled eggs and put them in the food processor or blender. Add mayonnaise, lemon juice and parsley. Pulse.
  4. Add the remaining ingredients including salt and pepper and mix until desired consistency is achieved.
  5. Divide the preparation into small air-tight containers.


These vegetarian cretons can be stored up to two weeks in the refrigerator.

Nutrition Facts Table

per 1 serving (70 g)


% Daily Value




5 g

8 %

Saturated 0.7 g
+ Trans 0 g

4 %


20 mg


20 mg

1 %


10 g

3 %


2 g

8 %


2 g

Net Carbs

8 g


5 g

Vitamin A

2 %

Vitamin C

4 %


2 %


10 %


This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Source of  :
Copper, Fibre, Iron, Magnesium, Manganese, Niacin, Omega-3, Phosphorus, Selenium, Vitamin B1, Vitamin B6, Vitamin K, Zinc
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Fruits 0
Vegetables ½
Meat and Alternatives ½
Fats 1

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1 Reviews (1 with rating only) 100% would make this recipe again

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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