NUTRITION

SERVINGS

INGREDIENTS

150g Cooked Red Lentils

120g Green Peas

1 medium Carrot, diced

1 small Potato, diced

1 small Onion, finely chopped

2 cloves Garlic, minced

50g Whole Wheat Flour

1 tsp Olive Oil

1 cup Fresh Mint Leaves

1/4 cup Nonfat Yogurt

1 tsp Lime Juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper.

• 2

  In a saucepan, cook the red lentils until tender if not pre-cooked. Drain and set aside.

• 3

  In a large skillet, heat the olive oil over medium heat. Sauté the chopped onion and minced garlic for 2-3 minutes until softened.

• 4

  Add the diced carrot, potato, and green peas to the skillet. Cook for another 5-7 minutes until the vegetables are tender but still hold their shape.

• 5

  Mix in the cooked red lentils along with a pinch of cumin, coriander, salt, and pepper (spices to taste). Stir well and simmer for 2 minutes. Remove from heat and let the filling cool slightly.

• 6

  Using the whole wheat flour mixed with a small amount of water (just enough to form a pliable dough), roll out thin circles. Place a spoonful of the lentil-vegetable filling in the center of each circle, then fold and seal the edges tightly to form samosa shapes.

• 7

  Place the assembled samosas on the prepared baking tray. Bake in the preheated oven for 20-25 minutes until the pastry is golden and crisp.

• 8

  While the samosas bake, prepare the mint chutney by blending together the fresh mint leaves, nonfat yogurt, lime juice, a pinch of salt, and a little water to reach desired consistency.

• 9

  Remove the samosas from the oven and serve warm with the refreshing mint chutney on the side.