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 flavorful twist on traditional samosas with this baked version featuring protein-packed red lentils, mixed vegetables, and a crisp, lightly spiced chickpea flour pastry. Paired with a fresh, tangy mint yogurt chutney, this dish offers a delightful balance of textures and vibrant flavors that make it perfect for breakfast, lunch, or dinner.

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NUTRITION

510kcal
Protein
36.4g
Fat
7.8g
Carbs
79.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Red Lentils (200g)

1 cup Mixed Vegetables (150g)

1/4 cup Chickpea Flour (30g)

1 teaspoon Olive Oil (5g)

1/4 cup Fresh Mint Leaves (10g)

1/2 cup Plain Nonfat Greek Yogurt (113g)

1 teaspoon Lemon Juice (5g)

1 tablespoon Spices (assorted)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a bowl, combine the cooked red lentils, mixed vegetables, and spices. Drizzle olive oil over the mixture and stir to evenly coat.

  • 3

    Mix in the chickpea flour gradually to bind the filling mixture together. If needed, add a tablespoon of water to achieve a cohesive texture.

  • 4

    Spoon the lentil-vegetable filling onto small rounds of parchment paper and fold them into triangle shapes to mimic samosas. Secure the edges by pressing gently.

  • 5

    Place the samosas on the prepared baking sheet and bake for 20-25 minutes until the pastry is firm and lightly golden.

  • 6

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

  • 7

    Once the samosas are baked, remove them from the oven and let them cool slightly. Serve warm with the refreshing mint yogurt 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 flavorful twist on traditional samosas with this baked version featuring protein-packed red lentils, mixed vegetables, and a crisp, lightly spiced chickpea flour pastry. Paired with a fresh, tangy mint yogurt chutney, this dish offers a delightful balance of textures and vibrant flavors that make it perfect for breakfast, lunch, or dinner.

NUTRITION

510kcal
Protein
36.4g
Fat
7.8g
Carbs
79.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Red Lentils (200g)

1 cup Mixed Vegetables (150g)

1/4 cup Chickpea Flour (30g)

1 teaspoon Olive Oil (5g)

1/4 cup Fresh Mint Leaves (10g)

1/2 cup Plain Nonfat Greek Yogurt (113g)

1 teaspoon Lemon Juice (5g)

1 tablespoon Spices (assorted)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a bowl, combine the cooked red lentils, mixed vegetables, and spices. Drizzle olive oil over the mixture and stir to evenly coat.

  • 3

    Mix in the chickpea flour gradually to bind the filling mixture together. If needed, add a tablespoon of water to achieve a cohesive texture.

  • 4

    Spoon the lentil-vegetable filling onto small rounds of parchment paper and fold them into triangle shapes to mimic samosas. Secure the edges by pressing gently.

  • 5

    Place the samosas on the prepared baking sheet and bake for 20-25 minutes until the pastry is firm and lightly golden.

  • 6

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

  • 7

    Once the samosas are baked, remove them from the oven and let them cool slightly. Serve warm with the refreshing mint yogurt chutney on the side.