NUTRITION

SERVINGS

INGREDIENTS

150g cooked brown lentils

0.5 cup chopped carrot (65g)

0.25 cup green peas (34g)

0.5 cup chopped spinach (15g)

0.5 cup diced potato (78g)

50g extra firm tofu, crumbled

0.5 cup whole wheat flour (60g)

2 tbsp mint leaves (10g)

2 tbsp lime juice (30g)

2 garlic cloves

1 tsp spice mix (cumin, coriander, turmeric, garam masala)

Salt and pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  In a bowl, combine the cooked lentils, chopped carrots, green peas, spinach, diced potatoes, and crumbled tofu. Add the spice mix, minced garlic, salt, and pepper. Mix thoroughly so that the spices evenly coat the vegetables and lentils.

• 3

  Gradually incorporate the whole wheat flour into the mixture, stirring until a cohesive filling begins to form. If the mixture seems too dry, add a small splash of water; if too wet, add a bit more flour.

• 4

  Divide the mixture into 6-8 portions. On a lightly floured surface, roll out the dough portions into thin rounds (if using a pre-made whole wheat dough, adjust accordingly). Place a portion of the filling onto one half of each round, then fold over to form a triangle. Seal the edges by pressing with a fork.

• 5

  Place the prepared samosas on the baking sheet and lightly brush with water or a small amount of oil to promote browning.

• 6

  Bake for 20-25 minutes or until the samosas are golden and crisp.

• 7

  Meanwhile, blend the mint leaves, lime juice, and a pinch of salt (and extra garlic if desired) in a food processor to form a smooth mint chutney.

• 8

  Serve the baked samosas warm with the fresh mint chutney on the side.