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

Enjoy these light yet satisfying baked samosas filled with hearty red lentils, chickpeas, and mixed vegetables, perfectly spiced with cumin and coriander. Paired with a refreshing mint chutney, this dish offers a delightful explosion of flavors and textures, from the crispy whole wheat wrappers to the creamy, tangy sauce.

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NUTRITION

568kcal
Protein
36.2g
Fat
6.3g
Carbs
99.7g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked red lentils (200g)

1/4 cup canned chickpeas, rinsed (43g)

1/4 cup green peas (40g)

1/4 cup diced carrots (30g)

2 whole wheat samosa wrappers (80g total)

1 tsp dry cumin powder

1 tsp dry coriander powder

1 tsp turmeric powder

1/2 tsp salt

1/8 cup fresh mint leaves

1/4 cup low-fat yogurt (60g)

1 tbsp lemon juice

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PREPARATION

  • 1

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

  • 2

    In a medium bowl, combine the cooked red lentils, chickpeas, green peas, and diced carrots. Add the cumin, coriander, turmeric, and salt. Mix well to ensure the spices are evenly distributed.

  • 3

    Lay out the whole wheat samosa wrappers on a clean work surface. Spoon an even amount of the filling onto each wrapper, leaving a small margin at the edges.

  • 4

    Fold the wrappers into a triangular shape, sealing the edges by lightly moistening them with water. Place the formed samosas on the prepared baking sheet.

  • 5

    Bake the samosas in the preheated oven for about 20-25 minutes, or until the wrappers are crisp and lightly golden.

  • 6

    While the samosas are baking, prepare the mint chutney. In a small bowl, combine fresh mint leaves, low-fat yogurt, and lemon juice. Stir well until smooth.

  • 7

    Serve the baked samosas warm with a side of mint chutney for dipping.

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

Enjoy these light yet satisfying baked samosas filled with hearty red lentils, chickpeas, and mixed vegetables, perfectly spiced with cumin and coriander. Paired with a refreshing mint chutney, this dish offers a delightful explosion of flavors and textures, from the crispy whole wheat wrappers to the creamy, tangy sauce.

NUTRITION

568kcal
Protein
36.2g
Fat
6.3g
Carbs
99.7g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked red lentils (200g)

1/4 cup canned chickpeas, rinsed (43g)

1/4 cup green peas (40g)

1/4 cup diced carrots (30g)

2 whole wheat samosa wrappers (80g total)

1 tsp dry cumin powder

1 tsp dry coriander powder

1 tsp turmeric powder

1/2 tsp salt

1/8 cup fresh mint leaves

1/4 cup low-fat yogurt (60g)

1 tbsp lemon juice

PREPARATION

  • 1

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

  • 2

    In a medium bowl, combine the cooked red lentils, chickpeas, green peas, and diced carrots. Add the cumin, coriander, turmeric, and salt. Mix well to ensure the spices are evenly distributed.

  • 3

    Lay out the whole wheat samosa wrappers on a clean work surface. Spoon an even amount of the filling onto each wrapper, leaving a small margin at the edges.

  • 4

    Fold the wrappers into a triangular shape, sealing the edges by lightly moistening them with water. Place the formed samosas on the prepared baking sheet.

  • 5

    Bake the samosas in the preheated oven for about 20-25 minutes, or until the wrappers are crisp and lightly golden.

  • 6

    While the samosas are baking, prepare the mint chutney. In a small bowl, combine fresh mint leaves, low-fat yogurt, and lemon juice. Stir well until smooth.

  • 7

    Serve the baked samosas warm with a side of mint chutney for dipping.