NUTRITION

SERVINGS

INGREDIENTS

1 cup Cooked Red Lentils (198g)

1/3 cup Whole Wheat Flour (42g)

1 medium Carrot (50g)

1/4 cup Green Peas (35g)

1 small Potato (50g)

1/4 medium Onion (30g)

1 clove Garlic (3g)

1 tsp Ginger (2g)

1 tsp Olive Oil (5g)

1/2 cup Low-Fat Greek Yogurt (120g)

1 handful Fresh Mint Leaves (5g)

1 handful Fresh Cilantro (5g)

1 tsp Lemon Juice (5g)

Spices (Cumin, Coriander, Salt, Pepper) to taste

PREPARATION

• 1

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

• 2

  In a pan, heat the olive oil over medium heat. Sauté the finely chopped onion, garlic, and grated ginger until the onion becomes translucent.

• 3

  Add the diced carrot, potato, and green peas to the pan. Sprinkle in a pinch each of cumin, coriander, salt, and pepper. Cook for 3-4 minutes until the vegetables begin to soften.

• 4

  Stir in the cooked red lentils and mix well with the vegetables. Remove from heat and allow the filling to cool slightly.

• 5

  In a separate bowl, combine the whole wheat flour with a little water (if needed) and a pinch of salt to form a pliable dough. Roll the dough out thinly on a lightly floured surface.

• 6

  Cut the dough into small squares. Spoon a portion of the lentil-vegetable filling onto each square and fold them into triangular samosa shapes, ensuring to seal the edges well.

• 7

  Place the samosas on the prepared baking sheet and bake in the preheated oven for 20-25 minutes or until golden and crisp.

• 8

  While the samosas are baking, blend the Greek yogurt, fresh mint, fresh cilantro, and lemon juice in a small bowl to create the mint-cilantro sauce.

• 9

  Once baked, serve the samosas warm with a side of the mint-cilantro yogurt sauce for dipping.