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

A wholesome twist on a classic Indian snack, these baked samosas combine tender red lentils, green peas, and tofu with finely chopped vegetables wrapped in a crisp whole wheat pastry. Paired with a refreshing mint chutney enriched with a touch of creamy Greek yogurt, this dish offers a burst of vibrant flavors, satisfying textures, and balanced nutrition perfect for any meal.

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NUTRITION

485kcal
Protein
32.9g
Fat
6.8g
Carbs
76.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked red lentils (115g)

1/2 cup green peas (80g)

75g firm tofu

60g whole wheat dough

50g low-fat Greek yogurt

1/4 cup fresh mint leaves (4g)

1/4 cup fresh cilantro (4g)

1 tablespoon lemon juice (15g)

1 garlic clove

1 teaspoon grated ginger

1 teaspoon cumin powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a bowl, gently mash the tofu and mix with the cooked red lentils and green peas. Stir in minced garlic, grated ginger, cumin powder, salt, and pepper.

  • 3

    Roll out the whole wheat dough and cut it into squares. Spoon a portion of the lentil-vegetable mixture onto each square, folding them into a triangle shape to form samosas. Seal the edges well.

  • 4

    Place the samosas on a baking sheet lined with parchment paper. Lightly brush or spray with a little oil, if desired, for extra browning.

  • 5

    Bake in the oven for 20-25 minutes until the pastry is crisp and golden.

  • 6

    While the samosas are baking, blend together the fresh mint leaves, cilantro, lemon juice, and low-fat Greek yogurt to create a smooth, vibrant mint chutney. Adjust salt and pepper as needed.

  • 7

    Serve the baked samosas warm alongside the refreshing mint chutney.

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

A wholesome twist on a classic Indian snack, these baked samosas combine tender red lentils, green peas, and tofu with finely chopped vegetables wrapped in a crisp whole wheat pastry. Paired with a refreshing mint chutney enriched with a touch of creamy Greek yogurt, this dish offers a burst of vibrant flavors, satisfying textures, and balanced nutrition perfect for any meal.

NUTRITION

485kcal
Protein
32.9g
Fat
6.8g
Carbs
76.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked red lentils (115g)

1/2 cup green peas (80g)

75g firm tofu

60g whole wheat dough

50g low-fat Greek yogurt

1/4 cup fresh mint leaves (4g)

1/4 cup fresh cilantro (4g)

1 tablespoon lemon juice (15g)

1 garlic clove

1 teaspoon grated ginger

1 teaspoon cumin powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a bowl, gently mash the tofu and mix with the cooked red lentils and green peas. Stir in minced garlic, grated ginger, cumin powder, salt, and pepper.

  • 3

    Roll out the whole wheat dough and cut it into squares. Spoon a portion of the lentil-vegetable mixture onto each square, folding them into a triangle shape to form samosas. Seal the edges well.

  • 4

    Place the samosas on a baking sheet lined with parchment paper. Lightly brush or spray with a little oil, if desired, for extra browning.

  • 5

    Bake in the oven for 20-25 minutes until the pastry is crisp and golden.

  • 6

    While the samosas are baking, blend together the fresh mint leaves, cilantro, lemon juice, and low-fat Greek yogurt to create a smooth, vibrant mint chutney. Adjust salt and pepper as needed.

  • 7

    Serve the baked samosas warm alongside the refreshing mint chutney.