5 wonderful recipes for lentil cutlets

In terms of its nutritional properties, lentils are completely capable of replacing both bread and meat. Therefore, lentil cutlets are not only tasty, but also a very nutritious and healthy dish, which is quite simple to prepare.

Lentil dishes, including lentil cutlets, are recommended for diseases of the cardiovascular system, diabetes, and digestive tract problems (in this case, lentils are consumed as a puree). It is also believed that lentils are beneficial for the development of the fetus, which is why its presence is essential in the diet of a pregnant vegetarian woman. Eating lentils for gout is not recommended. There is a worldview that lentils do not accumulate toxins (Ancient Greek toxin (toxikos) - poisonous - poison of biological origin) and radionuclides, therefore it is considered an environmentally friendly product.

To make lentil cutlets, you can use any variety of this type of legume. But you should take into account the cooking time of each type. Thus, greenish lentils take longer to cook and are more difficult to chop. Reddish lentils are the fastest to cook and simply soften. The same type of lentil can be subjected to different processing methods - for example, shelled lentils will also cook faster.

For a difficult-to-cook variety, it is recommended to soak the lentils for several hours in warm water. To make lentil cutlets, lentils are boiled, crushed into puree or passed through a meat grinder, and the remaining ingredients (for example, sautéed onions), spices, and herbs are added. It is not necessary to fry the cutlets for long, because the ingredients for the lentil mince are ready to use.

Lentil cutlets - recipes

Green lentil cutlets with onions .

Ingredients:

1 cup greenish lentils,
6 onions,
vegetable oil,
salt, spices,
1 cup breadcrumbs.

Preparation: wash the lentils, soak in water for 10 hours, chop the onion and fry in vegetable oil until golden brown. Drain the lentils in a colander, mince them together with the onions, add salt and pepper, add seasonings, and knead the minced meat. Add turmeric to breadcrumbs. Form the minced meat into cutlets, roll in breadcrumbs, fry for 5 minutes on each side, cover with a lid, reduce heat and heat for another 5 minutes.

Red lentil cutlets.

250g reddish lentils,
50g flour, 1 tbsp. l. sour cream,
salt, asafoetida,
vegetable oil, herbs.

Preparation: Boil reddish lentils in salted water for 15 minutes in a ratio of 2 cups of water to 1 cup of lentils. Drain the water, grind the lentils into a puree, cool, add flour, spices, stir. Form cutlets, fry in olive oil for 3-4 minutes on each side. Serve with sour cream.

Red lentil cutlets with zucchini

Ingredients:

100g reddish lentils,
1 yolk,
100g zucchini,
100g cabbage,
60g onion,
40g carrots,
3 cloves of garlic,
salt, pepper, ground paprika,
curry, dried garlic.

Preparation: Boil reddish lentils until pureed, cool. Chop the onion, chop the garlic, sauté until soft, add grated carrots and zucchini, shredded cabbage, add water, cover and simmer the vegetables until tender. Mix vegetables with lentils, spices, yolk, knead. Form cutlets, bake in a frying pan, in the oven or in a double boiler.

Lentil cutlets with tomatoes

150g reddish lentils,
400g tomatoes,
1 onion,
1 tsp curry,
fresh cilantro,
a pinch of dark ground pepper,
olive oil,
flour.

Lentil cutlets with buckwheat

Ingredients:

1 cup lentils,
1 glass of buckwheat,
1 onion, 2-3 cloves of garlic,
1 tbsp. l. parsley,
butter,
ground reddish pepper,
salt.

Preparation: soak the lentils for 2 hours, boil, boil the buckwheat separately, stir the cereals with chopped onions, pass the whole mass through a meat grinder, add finely chopped parsley, salt, stir. Form cutlets from the minced meat, roll in flour, place on the bottom of the frying pan, add reddish pepper, chopped onion, simmer until tender.

Serve the lentil cutlets hot with any side dish of your choice - for example, buckwheat, rice, fresh vegetables, homemade sauce. posted by econet.ru

PS And remember, just by changing your consumption, we are changing the world together! © econet

Did you like the article?
Write your worldview in the comments. Subscribe to our FB:

Lentil cutlets

We ate lentil soup and all sorts of salads. Try the lentil cutlets, you won’t regret it. Diversify your own table with tasty and healthy food!

Ingredients for Lentil Cutlets:

Lentils - 1 cup.
Onions – 6 pcs.
Vegetable oil (for frying)
Salt (to taste)
Spices (to your own taste)
Breadcrumbs / Breading - 1 cup.

Production time: 30 minutes

Number of servings: 4

Nutritional and energy value:

Ready meals
kcal 1319.9 kcal	proteins 71.4 g	fat 4.9 g	carbohydrates 261 g
Portions
kcal 330 kcal	proteins 17.9 g	fat 1.2 g	carbohydrates 65.3 g
100 g dish
kcal 167.1 kcal	proteins 9 g	fat 0.6 g	carbohydrates 33 g

Lentil cutlets recipe:

Wash the lentils and soak for at least 10 hours.

Chop the onion and fry in vegetable oil with spices until golden brown. The more onions, the better!

After 10 hours, the lentils doubled in size. Place in a colander. We pass it through a meat grinder together with the onion. Salt, pepper, add seasonings. Mix the lentil mince well.

I make the crackers myself in a blender. I add turmeric to the ground breadcrumbs and they become better than store-bought ones. By the way, it’s cheaper too!

We make cutlets from the minced meat, roll in breadcrumbs, fry for 5 minutes on each side until golden brown in vegetable oil, and heat under the lid for another 5 minutes.
Ready! Bon appetit!

Lentils are the favorite among legumes in terms of the content of high-quality vegetable protein with essential amino acids; lentils contain huge amounts of iron and phosphorus; Lentils help normalize metabolism, lower cholesterol levels (Insoluble in water, soluble in fats and organic solvents.) in the blood (internal environment of the human and animal body) , and increase immunity.
HERE. KEEP A PLEASANT FAST.

Comments and reviews

All
Prescription questions
Reviews

April 16, 2019 Malibu #

April 2, 2019 MusyaPusya #

March 26, 2019 anilag58 #

January 12, 2019 lamb #

December 11, 2018 Viktoritsa0305 #

April 12, 2017 Philo #

April 11, 2017 kristikona #

March 21, 2017 t-t-t-l #

August 10, 2018 Gorchiza #

January 13, 2017 Eugenita #

August 26, 2016 Lady Tess #

April 9, 2016 Maria Chizhova #

Wonderful dish, thank you!
I switched to vegetarianism quite recently, and had never worked with lentils before.
Your recipe was a real salvation, very tasty. I got 10 impressive cutlets, quite convenient. The taste is excellent, very pleasant, there is no meat fat or heaviness, just density. Not bad cool or warm, just heat up in the microwave. They are especially wonderful with sour cream and garlic.

My meat-eaters also like the cutlets; my husband takes them to work as a side dish, and my friend has a cool snack along with dairy.

So thank you for the recipe, it is very helpful for beginning vegetable eaters. I recommend it to everyone.

April 7, 2016 zabar007 #

Red lentil cutlets

Ingredients

Reddish lentils - 4 tbsp.

Pepper - to taste

Sunflower oil – 100 ml

Flour - 4 tbsp. (part remains)

Provençal herbs - 0.5 tsp.

286 kcal
30 min.
2 hours
2 hours 30 minutes

Photo of the finished dish

Rate the recipe

Step-by-step recipe with photos

Red lentil cutlets are a tasty and healthy dish that is also easy to prepare. Because it does not contain meat components, it is also perfect for a Lenten menu. There are many types of lentils on sale; now we choose reddish ones because they cook faster. But for convenience, we will also soak it for two hours.

Seasonings and spices can be added to your own taste. I’m currently using a mixture of Provençal herbs, you can add your own - suneli hops, basil, aromatic mixture for meat, etc. I will roll the cutlets in flour. Instead of flour, you can use breadcrumbs.

Soak the lentils for two hours. We see that the grains have swollen and doubled in size.

Salt the water in which the lentils were soaked, add fresh water, add salt and put on fire.

Boil for 20 minutes.

After 20 minutes, place the boiled lentils in a colander and wait until they cool down.

In the meantime, chop the onion and grate the carrots for sautéing.

Fry the onions and carrots in sunflower oil (use half).

Grind the lentils and sauteed vegetables in a blender or pass them through a meat grinder.

You can grind until smooth. I chopped it so that the lentils were completely ground, but the carrots remained in pieces.

Add pepper and spices to taste.

Add a spoon or two of flour to bring the thickness to the most comfortable level (add minimal flour).

Let's form cutlets. Place a spoon or two of the mixture into the flour and begin rolling into round or oval patties. First, roll in flour, then grease your hands with sunflower oil and shape the cutlets in your hands.

Fry the cutlets in sunflower oil.

Immediately turn on medium heat to form a crust. Turn over and fry on the other side.

Serve the cutlets with any sauce, sour cream, adjika - whatever you like!

The mixture of reddish lentil cutlets comes out tender and crumbly. Prepare for health during Lent and any day!

Lentil cutlets

Lentil cutlets are one of the most common dishes on the menu of vegetable eaters. There are a huge number of recipes for lentil cutlets, for which different varieties of lentils are used. The cutlets are not only satisfying and nutritious, but also very appetizing. In addition to lentils, they can include vegetables, mushrooms and other cereals (usually rice and buckwheat). Cutlets are served as an independent dish, cold or hot, with vegetable salad or as a side dish.

Lentil-mung bean cutlets with mushrooms

lentils (greenish or dark) – 1/2 cup; mung bean – 1/2 cup; salt – 1/3 tsp; onions – 1/2 pcs.; bran – 2-3 tbsp. l.; mushrooms (fresh or dried) – 100g; water – 30-40 ml

Kufta chalaw (Afghan style cutlets)

for kufta cutlets: minced meat (beef/veal/lamb) – 500-700g; onions - 1 large onion; garlic – 1-2 cloves; cilantro (greens) – 1 bunch; fresh hot pepper – 1-2 pcs.; cumin (grains) – 1 tsp; coriander (ground grains) – 1/2 tsp; black

Lentil cutlets with black bread and vegetables

greenish lentils, carrots, cabbage, bell peppers, dark bread (dried), milk, salt, cilantro, curry, asafoetida, paprika, celery (root, dried).

section: Lentil Recipes

Vegetarian cutlets made from lentils, spinach and flaxseed meal

greenish lentils, spinach (frozen), carrots, flaxseed flour, bay leaf, dark peppercorns, ghee or vegetable oil (for frying), salt, .

section: Lentil Recipes

Vegetarian lentil cutlets with rice (like meat cutlets)

lentils (greenish), round rice (or jasmine), carrots, vegetable oil, salt, asafoetida, flour, water, coriander (ground), bay leaf (ground), asafoetida, salt, ghee, .

section: Lentil Recipes

Lentil vegetable cutlets with potatoes

lentils, potatoes, carrots, salt, spices, .

5 wonderful recipes for lentil cutlets