YOUR SOLIN GENERATED RECIPE
Baked Lentil-Vegetable Samosas with Fresh Mint Chutney
Enjoy a delightful twist on a classic with these baked lentil-vegetable samosas filled with a hearty blend of green lentils, potatoes, peas, carrots and aromatic spices, paired with a refreshing mint and Greek yogurt chutney that elevates the flavors while keeping the meal light and nutritious.
INGREDIENTS
1 cup cooked green lentils (198g)
100g diced potato
1/2 cup green peas (80g)
50g finely diced carrot
50g chopped onion
40g whole wheat flour
100g nonfat Greek yogurt
10g fresh mint leaves
5g minced ginger
5g minced garlic
Spice mix (5g cumin, coriander, turmeric blend)
PREPARATION
Preheat your oven to 400°F.
In a saucepan, combine the cooked green lentils, diced potato, peas, carrot, and onion. Add minced ginger, garlic, and the spice mix, stirring well. Simmer for 5-7 minutes until the flavors meld together and the vegetables begin to soften. Adjust salt to taste.
In a bowl, mix the whole wheat flour with a little water and a pinch of salt to form a pliable dough. Let it rest for 10 minutes.
Divide the dough into small portions and roll each portion into thin rounds. Spoon a portion of the lentil-vegetable filling onto each round, then fold into a triangle to form the samosa shape. Seal the edges by pressing gently.
Place the samosas on a parchment-lined baking sheet and brush lightly with a little water or oil if desired. Bake for 20-25 minutes until golden brown and crispy.
For the mint chutney, blend fresh mint leaves with nonfat Greek yogurt and a squeeze of lemon juice until smooth. Adjust salt as needed.
Serve the baked samosas warm with a side of fresh mint chutney for a delicious, protein-packed meal.