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

Savor these baked samosas filled with a hearty mix of lentils, potatoes, carrots, and green peas wrapped in a light whole wheat pastry. Paired with a refreshing mint chutney enriched with a touch of low-fat yogurt, this dish delivers a satisfying blend of textures and bright, herbaceous flavors.

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NUTRITION

568kcal
Protein
33.0g
Fat
2.5g
Carbs
111.4g

SERVINGS

1 serving

INGREDIENTS

200g cooked red lentils

150g boiled potato, diced

50g diced carrot

40g green peas

40g whole wheat flour (for pastry)

1/4 cup low-fat yogurt

4 tbsp fresh mint leaves

2 tbsp cilantro

1 tbsp lemon juice

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

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a medium bowl, combine 200g of cooked red lentils, 150g of boiled and diced potato, 50g diced carrot, and 40g green peas.

  • 3

    Season the mixture with 1 tsp of mixed spices, salt, and pepper. Stir well to incorporate all flavors.

  • 4

    Using the 40g whole wheat flour, mix with a small amount of water to form a pliable dough. Roll out the dough thinly and cut into squares or triangles to form samosa wrappers.

  • 5

    Spoon an even portion of the lentil-vegetable filling onto each wrapper, then fold into a triangular shape ensuring the edges are sealed tightly.

  • 6

    Place the samosas on the prepared baking sheet and bake for 20-25 minutes, or until they become crisp and golden.

  • 7

    For the mint chutney, blend together 4 tablespoons of fresh mint leaves, 2 tablespoons of cilantro, 1 tablespoon of lemon juice, 1/4 cup of low-fat yogurt, and a pinch of salt until smooth.

  • 8

    Serve the warm samosas with the chilled mint 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

Savor these baked samosas filled with a hearty mix of lentils, potatoes, carrots, and green peas wrapped in a light whole wheat pastry. Paired with a refreshing mint chutney enriched with a touch of low-fat yogurt, this dish delivers a satisfying blend of textures and bright, herbaceous flavors.

NUTRITION

568kcal
Protein
33.0g
Fat
2.5g
Carbs
111.4g

SERVINGS

1 serving

INGREDIENTS

200g cooked red lentils

150g boiled potato, diced

50g diced carrot

40g green peas

40g whole wheat flour (for pastry)

1/4 cup low-fat yogurt

4 tbsp fresh mint leaves

2 tbsp cilantro

1 tbsp lemon juice

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

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a medium bowl, combine 200g of cooked red lentils, 150g of boiled and diced potato, 50g diced carrot, and 40g green peas.

  • 3

    Season the mixture with 1 tsp of mixed spices, salt, and pepper. Stir well to incorporate all flavors.

  • 4

    Using the 40g whole wheat flour, mix with a small amount of water to form a pliable dough. Roll out the dough thinly and cut into squares or triangles to form samosa wrappers.

  • 5

    Spoon an even portion of the lentil-vegetable filling onto each wrapper, then fold into a triangular shape ensuring the edges are sealed tightly.

  • 6

    Place the samosas on the prepared baking sheet and bake for 20-25 minutes, or until they become crisp and golden.

  • 7

    For the mint chutney, blend together 4 tablespoons of fresh mint leaves, 2 tablespoons of cilantro, 1 tablespoon of lemon juice, 1/4 cup of low-fat yogurt, and a pinch of salt until smooth.

  • 8

    Serve the warm samosas with the chilled mint chutney on the side.