NUTRITION

SERVINGS

INGREDIENTS

1 cup Cooked Red Lentils (198g)

1 medium Carrot, diced (61g)

1/2 cup Green Peas (80g)

1 small Onion, diced (70g)

1 cup Fresh Spinach, chopped (30g)

1/3 cup Whole Wheat Flour (40g)

1/4 cup Fresh Mint Leaves (4g)

1/4 cup Fresh Cilantro (4g)

1/3 cup Nonfat Greek Yogurt (80g)

1 tablespoon Lemon Juice (15g)

1/2 teaspoon Ground Cumin (1g)

1/2 teaspoon Ground Coriander (1g)

1/4 teaspoon Ground Turmeric (0.5g)

PREPARATION

• 1

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

• 2

  In a bowl, combine the whole wheat flour with a few teaspoons of water and a pinch of salt to create a smooth, pliable dough. Cover and set aside.

• 3

  In another bowl, mix the cooked red lentils, diced carrot, green peas, diced onion, and chopped spinach. Sprinkle in the ground cumin, coriander, and turmeric. Stir until the vegetables and lentils are evenly seasoned.

• 4

  Divide the dough into small portions. Roll out each portion into a thin circle and place a spoonful of the lentil-vegetable mixture in the center.

• 5

  Fold the dough over the filling to form a triangle shape, pressing the edges firmly to seal. Repeat until all samosas are assembled.

• 6

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

• 7

  Meanwhile, prepare the mint-cilantro sauce by blending together the fresh mint, cilantro, nonfat Greek yogurt, and lemon juice until smooth. Add a pinch of salt, if desired.

• 8

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