Spring Fling Fritters

Heat 1 tbsp olive oil in large nonstick skillet over medium-high heat. Add leeks, parsnips, and a pinch of salt and pepper and cook until leeks begin to brown, 5 to 7 minutes. Add mustard seeds, garlic, and just 1 tsp coriander and continue to cook until fragrant, 1 to 2 minutes. Transfer to large bowl and wipe skillet clean.

Add chickpea flour, ½ cup water, and ½ tsp salt to bowl with cooked leeks and parsnips and stir batter to combine. Heat 2 tbsp olive oil in same skillet over medium heat. Using ¼-cup measuring cup, add batter and gently flatten fritters. Cook until crisp and golden brown, 3 to 5 minutes per side. Transfer cooked fritters to paper towel-lined plate and season to taste with salt and pepper.

Whisk together Dijon, vinegar, 1 tbsp olive oil, and a pinch of salt and pepper in large bowl. Add lentils, apple, kale, and dill and toss to coat. Divide salad between serving plates, top with fritters, and drizzle with yogurt. Enjoy!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.