Lentil cutlets

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

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.

Preparation: finely chop the onion, wash the lentils, place in a saucepan, pour boiling water over the tomatoes, remove the skin and chop. Add onions and tomatoes to the lentils, pour in 3 tbsp. water, simmer for 20 minutes over low heat. Add finely chopped herbs, salt, pepper, curry, after 10 minutes remove from heat and cool. Form cutlets from the mixture, roll in flour, fry in vegetable oil for 2 minutes on each side.

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

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10 recipes for the most delicious lentil cutlets

Lentils are a unique product that, unfortunately, is not very popular among Russian people. 100 g of lentils contain 46 carbohydrates and 25 g of protein, which is why nutritionists have not yet come to an agreement on which group they should be classified into. In general, this is not important, because this legume brings enormous benefits to the human body. It contains almost all known vitamins (a group of low-molecular organic compounds of relatively simple structure and diverse chemical nature) and microelements.

It’s just that most people don’t know what can be made from it. You’ve probably already had a bag of lentils in your cupboard for a long time, waiting for its finest hour. If so, read our article.

Below are 10 recipes for the most delicious lentil cutlets. They will be especially useful for lovers of healthy eating and vegetarians.

10. Lenten

For lean cutlets, it is better to use reddish lentils, but some housewives cook from greenish ones. Whichever one you choose, it must be soaked for at least 10 to 12 hours.

Ingredients: a glass of lentils, 2 carrots, 2 onions, salt, flour, pepper, suneli hops.

Wash the beans (after soaking) and boil for 10 minutes. Chop the onions and carrots, simmer them briefly until they become soft. Drain excess water from lentils. Wait until it cools down and start making minced meat.

Grind the lentils and vegetables in a meat grinder or use a blender. It should turn out homogeneous. Salt, add pepper and seasoning. Start forming patties. Don't forget to roll each of them in flour. The cutlets are ready, all that remains is to fry them.

Essential advice: lentil cutlets are quite fragile, so fry them over high heat for a couple of minutes on each side. This will be enough. If you keep them in a frying pan for a long time (over low heat), they will fall apart.

If your household does not accept food other than meat, do not tell them what the cutlets are made from. Be convinced that when they try them, they will change their worldview, they will certainly like the new dish.

9. With cottage cheese

These cutlets have an even richer composition, because cottage cheese .

Ingredients: 250 g lentils, salt, 1 pack of cottage cheese, onion, 2 carrots, a couple of cloves of garlic, flour, refined oil.

The recipe is similar to the previous one. Mix boiled lentils with sauteed or stewed vegetables, chop them using a meat grinder. Mash the cottage cheese with a fork and place in the minced meat, add salt. If you like the spicy taste, add pepper.

Stir well and start making cutlets. To prevent the minced meat from sticking to your hands, moisten them with cool water. Fry the cutlets in oil for 2 minutes on both sides.

8. With green onions and chicken

Ingredients: a glass of lentils, 0.5 kg of chicken fillet, salt, flour, oil (for frying), green onions.

Grind the boiled lentils and chicken Finely chop the green onion Prepare the minced meat, stir. Roll the cutlets in breadcrumbs or flour, fry in a small amount of refined oil.

7. With mushrooms

These lean cutlets with a mushroom smell and taste are a good choice for meat. For this recipe, you can use greenish lentils.

Ingredients: 200 g legumes, 300 g mushrooms, onion, garlic clove, salt, semolina, butter.

Boil the lentils and do the same with the mushrooms. Use whatever is available. Frozen, dried, even champignons are suitable. The outer ones can be lightly fried in a frying pan together with chopped onions.

Chop the lentils, mushrooms, mix, add sautéed onions, salt, stir thoroughly, it’s better to do it with your hands. Roll the formed cutlets in semolina, although you can use a different breading option. All that remains is to fry them in oil. You can serve with any side dish.

6. With zucchini

If you want your dinner to be as light as possible, pay attention to this recipe.

Ingredients: lentils - 1 cup, egg, zucchini 300 g (can be frozen), salt, butter, onion, garlic clove, butter.

While the lentils are cooking, start with the vegetables. the onion and zucchini into cubes and place them in a hot frying pan. Let them fry a little. Grind the lentils. You can simply mash it with a masher to make puree. Add vegetables, egg, seasoning, salt. Form cutlets with wet hands and fry.

5. With tomatoes

This dish can be prepared in the summer; it is light and tasty.

Products: lentils – 200 g, tomatoes – 400 g, onions, vegetable oil, fresh cilantro, salt, pepper, flour.

Remove the skins from the tomatoes. Scald them with boiling water and the process will go even faster. Cut tomatoes and onions into small pieces. For this recipe, there is no need to cook the lentils in advance; wash them and put them in a saucepan along with the vegetables, add a little water (3 tablespoons, not more). Simmer the mixture over low heat, stirring constantly.

Finely chop the cilantro and add it 10 minutes before readiness, add salt. It will be tastier if you use pepper and seasoning; curry is perfect. In general, the mixture should simmer for at least 30 minutes, after cooling it, form the cutlets. Frying pan, refined oil and 4 minutes for each cutlet - dinner is ready.

4. With buckwheat

This option will amuse you not only with its taste, but also with its price. An economical and satisfying dish.

Ingredients: 200 g each of buckwheat and lentils, a couple of onions, a clove of garlic, oil for frying, pepper, salt.

Boil the buckwheat and lentils ahead of time. Cool them and grind them in a meat grinder. Add garlic, passed through a press. Fry the onion, put it in the minced meat, stir the mixture, add salt and pepper. Proceed to the final step.

3. With vegetables and bread

Ingredients: a glass of lentils, carrots, reddish pepper, white cabbage - 200 g, onion, 1 slice of bread (better take dried, 70 g will be enough), salt, butter, pepper, ¼ cup of milk.

Prepare lentils, vegetables and bread . Soak the bread in milk. Saute finely chopped onion and grated carrots. Place the cabbage, peppers and bread into the blender bowl and turn it on. Now it's the lentils' turn. If it is perfectly boiled, you can simply mash it with a spoon.

Place all the vegetables and legumes in a saucepan or bowl, add chopped cilantro, salt, and season with spices. Curry, paprika, and dried celery root are perfect here. You already understand what to do next with minced meat.

2. With eggplants

Ingredients: eggplant, a glass of lentils, onion, salt, pepper, dill, oil for frying.

washed eggplants in foil and place in the oven. They should become soft. To check readiness, use a toothpick. Once you achieve the desired result, let it cool and remove the skin.

Next, mix the eggplant pieces and legumes, grind everything using a blender, salt and pepper, add lightly fried onions. All that remains is to form and fry the cutlets.

If you don't want to bother with the oven, there is the least time-consuming option. Cut the eggplant into small pieces and fry it with onions. However, in this case you will have to stand at the stove; the vegetables may burn. The first option does not require too much attention; you can turn on the oven and do other household chores.

1. With rice

Ingredients: 300 g of boiled rice and lentils, breadcrumbs, salt, butter.

Pass the boiled legumes through a meat grinder. Mix it with rice , it will be better if it is slightly boiled. Season with salt, form into colettes and fry. This is a fairly satisfying dish, so replace the usual side dish with vegetable salad or tenderloin.

Essential advice: to prevent the cutlets from falling apart, you can add an egg. It is appropriate in any recipe, not including lean ones.

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:

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.

This recipe is part of the “Cooking Together – Culinary Week” campaign. Discussion of production on the forum - http://forum.povarenok.ru/viewtopic.php?f=34&t=6003

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April 16, 2019 Malibu #

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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 #

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