YOUR SOLIN GENERATED RECIPE
Crispy Baked Spiced Lentil and Potato Pockets with Fresh Cilantro Chutney
Enjoy a hearty, savory pocket featuring a spiced blend of red lentils, tender potato, and low‐fat paneer, all nestled inside a whole wheat pita and finished with a vibrant, tangy cilantro chutney. This dish delivers comforting warmth with a crunchy finish and an explosion of fresh herbs and spices.
INGREDIENTS
0.75 cup cooked red lentils (150g)
1 medium potato (150g)
50g low-fat paneer
1 whole wheat pita (60g)
1/4 cup nonfat Greek yogurt (60g)
1/2 cup fresh cilantro
1 small green chili
1 tsp grated fresh ginger
1 tbsp lemon juice
1 tsp olive oil
1/2 tsp ground cumin
1/2 tsp ground turmeric
1/2 tsp ground coriander
Pinch of salt
PREPARATION
Preheat your oven to 400°F (200°C).
In a bowl, mash the cooked red lentils and boiled potato until slightly chunky. Stir in the crumbled low-fat paneer.
Add ground cumin, turmeric, coriander, a pinch of salt, and the teaspoon of olive oil to the mixture. Combine well.
Cut open the whole wheat pita to form a pocket and gently stuff it with the lentil and potato mixture.
Place the stuffed pita on a baking sheet and bake for 10-12 minutes until the pocket is crisp and the filling is warmed through.
Meanwhile, prepare the cilantro chutney by blending together fresh cilantro, green chili, grated ginger, lemon juice, and nonfat Greek yogurt until smooth.
Once baked, remove the pocket from the oven and drizzle the fresh cilantro chutney over the top or serve it on the side for dipping.
Enjoy your flavorful, protein-packed meal!