Baked Lentil-Vegetable Samosas with Mint Chutney

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Lentil-Vegetable Samosas with Mint Chutney

YOUR SOLIN GENERATED RECIPE

Baked Lentil-Vegetable Samosas with Mint Chutney

Enjoy a satisfying twist on traditional samosas with a hearty lentil and vegetable filling wrapped in a delicate whole wheat pastry, baked to perfection and served with a refreshing mint yogurt chutney. Every bite offers a blend of earthy lentils, tender veggies, and aromatic spices paired with a zesty, cool chutney.

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NUTRITION

585kcal
Protein
34.6g
Fat
8.2g
Carbs
97.8g

SERVINGS

1 serving

INGREDIENTS

40g Whole Wheat Flour

200g Cooked Brown Lentils

1/4 cup Cooked Chickpeas

1/4 cup Diced Carrot

1/4 cup Green Peas

1 tsp Olive Oil

1/4 cup Fresh Mint Leaves

1/4 cup Nonfat Greek Yogurt

1 tsp Lemon Juice

1 tsp Cumin Powder

1 tsp Coriander Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Prepare the dough by combining the whole wheat flour with a pinch of salt and water gradually until a smooth, pliable dough forms. Cover and let rest for 20 minutes.

  • 2

    Preheat your oven to 400°F. In a bowl, mix the cooked brown lentils, chickpeas, diced carrot, green peas, olive oil, cumin powder, coriander powder, salt, and pepper. Adjust seasoning to taste.

  • 3

    Roll out the dough on a lightly floured surface and cut into rectangles. Place a spoonful of the lentil-vegetable filling onto each rectangle.

  • 4

    Fold each rectangle into a triangle or samosa shape, sealing the edges by moistening with a little water. Arrange the samosas on a baking sheet lined with parchment paper.

  • 5

    Bake in the preheated oven for 20-25 minutes or until the pastry is golden and crisp.

  • 6

    While baking, prepare the mint chutney by blending fresh mint leaves, nonfat Greek yogurt, lemon juice, and a pinch of salt until smooth.

  • 7

    Serve the baked samosas warm with the refreshing mint chutney on the side.

Baked Lentil-Vegetable Samosas with Mint Chutney

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Lentil-Vegetable Samosas with Mint Chutney

YOUR SOLIN GENERATED RECIPE

Baked Lentil-Vegetable Samosas with Mint Chutney

Enjoy a satisfying twist on traditional samosas with a hearty lentil and vegetable filling wrapped in a delicate whole wheat pastry, baked to perfection and served with a refreshing mint yogurt chutney. Every bite offers a blend of earthy lentils, tender veggies, and aromatic spices paired with a zesty, cool chutney.

NUTRITION

585kcal
Protein
34.6g
Fat
8.2g
Carbs
97.8g

SERVINGS

1 serving

INGREDIENTS

40g Whole Wheat Flour

200g Cooked Brown Lentils

1/4 cup Cooked Chickpeas

1/4 cup Diced Carrot

1/4 cup Green Peas

1 tsp Olive Oil

1/4 cup Fresh Mint Leaves

1/4 cup Nonfat Greek Yogurt

1 tsp Lemon Juice

1 tsp Cumin Powder

1 tsp Coriander Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Prepare the dough by combining the whole wheat flour with a pinch of salt and water gradually until a smooth, pliable dough forms. Cover and let rest for 20 minutes.

  • 2

    Preheat your oven to 400°F. In a bowl, mix the cooked brown lentils, chickpeas, diced carrot, green peas, olive oil, cumin powder, coriander powder, salt, and pepper. Adjust seasoning to taste.

  • 3

    Roll out the dough on a lightly floured surface and cut into rectangles. Place a spoonful of the lentil-vegetable filling onto each rectangle.

  • 4

    Fold each rectangle into a triangle or samosa shape, sealing the edges by moistening with a little water. Arrange the samosas on a baking sheet lined with parchment paper.

  • 5

    Bake in the preheated oven for 20-25 minutes or until the pastry is golden and crisp.

  • 6

    While baking, prepare the mint chutney by blending fresh mint leaves, nonfat Greek yogurt, lemon juice, and a pinch of salt until smooth.

  • 7

    Serve the baked samosas warm with the refreshing mint chutney on the side.