YOUR SOLIN GENERATED RECIPE
Baked Lentil-Vegetable Samosas with Mint Chutney
Enjoy these baked samosas filled with a hearty mixture of spiced red lentils, green peas, and diced vegetables, wrapped in a chickpea flour pastry. Paired with a refreshing mint chutney enhanced with nonfat Greek yogurt, this dish offers satisfying layers of texture and flavor perfect for breakfast, lunch, or dinner.
INGREDIENTS
1 cup cooked red lentils
1/4 cup green peas
1/4 cup mixed diced carrot & potato
1/2 cup chickpea flour
1/3 cup nonfat Greek yogurt
2 tbsp fresh mint leaves
2 tbsp fresh cilantro
1 tbsp lime juice
1 tsp olive oil
1 tsp ground cumin
1 tsp ground coriander
Salt and pepper to taste
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
In a bowl, combine the cooked red lentils, green peas, and mixed diced vegetables. Add ground cumin, ground coriander, salt, and pepper. Mix well to ensure the spices are evenly distributed.
In a separate bowl, whisk together the chickpea flour with a little water to form a smooth, thick batter. This will act as your pastry dough for the samosas.
Spoon a portion of the lentil-vegetable mixture onto a small circle of chickpea batter (about 3-4 inches in diameter). Fold the edges over to create a triangle shape, pressing lightly to seal. Repeat with the remaining filling and batter.
Place the samosas on the prepared baking sheet. Lightly brush the tops with a small amount of olive oil.
Bake the samosas for 20-25 minutes or until the chickpea pastry is firm and starting to turn golden.
For the mint chutney, blend the fresh mint leaves, cilantro, lime juice, nonfat Greek yogurt, and olive oil until smooth. Season with a pinch of salt and pepper.
Serve the baked samosas warm with a side of mint chutney for dipping.