YOUR SOLIN GENERATED RECIPE
Baked Lentil-Vegetable Samosas with Mint Chutney
Enjoy these wholesome baked samosas packed with protein-rich lentils, tender chickpeas, and colorful vegetables, all wrapped in a light whole wheat pastry. Paired with a zesty mint chutney and a cool Greek yogurt dip, this dish offers a burst of flavor and satisfying textures that make it a delightful choice for a nutritious meal.
INGREDIENTS
0.75 cup cooked Brown Lentils (150g)
0.25 cup cooked Chickpeas (40g)
0.25 cup Green Peas (40g)
0.5 cup Diced Carrot (60g)
40g Whole Wheat Dough
0.5 tsp Olive Oil
Mint Chutney (30g serving)
100g Nonfat Greek Yogurt
Spice mix (5g)
PREPARATION
Preheat your oven to 400°F (200°C). Prepare a baking sheet lined with parchment paper.
In a medium bowl, combine the cooked brown lentils, chickpeas, green peas, and diced carrot. Add the spice mix (cumin, coriander, turmeric, and garam masala) along with a drizzle of olive oil and mix thoroughly.
On a lightly floured surface, roll out the whole wheat dough into a thin sheet (use the 40g portion to make a small square or rectangle). Spoon a generous amount of the lentil-vegetable mixture onto the center.
Fold the dough over the filling to form a triangle parcel, sealing the edges firmly. Repeat if making multiple samosas.
Place the samosas on the prepared baking sheet and bake for 20-25 minutes or until the pastry is crisp and golden, turning once halfway through.
For the mint chutney, blend fresh mint leaves with a little cilantro, a splash of lemon juice, salt, and a touch of green chili to taste.
Serve the baked samosas warm with the mint chutney and a side of nonfat Greek yogurt for a cool, protein-rich dip.