NUTRITION

SERVINGS

INGREDIENTS

1 cup cooked lentils (198g)

1 small diced potato (130g)

1/4 cup green peas (40g)

1/4 cup diced carrot (30g)

1/4 cup chickpeas (40g)

1 whole wheat dough wrapper (50g)

1/4 medium yellow onion, chopped (30g)

1 clove garlic, minced (3g)

1 tsp fresh ginger, minced (2g)

1/4 cup Greek yogurt (60g)

2 tbsp fresh mint leaves (4g)

2 tbsp fresh cilantro leaves (4g)

1 tbsp lemon juice (15g)

1 tsp mixed spices (cumin, coriander, turmeric, garam masala, cayenne)

Salt and pepper, to taste

PREPARATION

• 1

  Preheat the oven to 400°F and line a baking sheet with parchment paper.

• 2

  In a large bowl, combine the cooked lentils, diced potato, green peas, diced carrot, and chickpeas.

• 3

  Sauté the chopped onion in a non-stick skillet over medium heat until translucent, then add minced garlic and ginger. Cook for an additional 1-2 minutes.

• 4

  Add the sautéed mixture to the lentil and vegetable bowl, then sprinkle in the mixed spices, salt, and pepper. Stir well to combine all the flavors.

• 5

  Place the whole wheat dough wrapper on a clean surface. Spoon an even layer of the lentil-vegetable filling onto the center. Fold the wrapper into a triangle or your preferred samosa shape, ensuring the edges are sealed tightly.

• 6

  Arrange the samosas on the prepared baking sheet and lightly brush with a small amount of water or oil to help with browning.

• 7

  Bake for 20-25 minutes or until the wrappers are golden and crispy.

• 8

  Meanwhile, prepare the mint-cilantro sauce by combining Greek yogurt, fresh mint leaves, fresh cilantro leaves, lemon juice, and a pinch of salt in a small bowl. Mix until smooth.

• 9

  Serve the baked samosas warm with a side of the refreshing mint-cilantro sauce.