Many people know about the benefits of legumes, but I would like to remind you that lentils are primarily fiber, rich in vegetable protein with natural sugars and saturated fatty acids. Lentils are also a source of vitamins A, E, PP and group B, and are the leader among legumes in iron content. In addition, it contains potassium, phosphorus, sulfur, calcium, magnesium, zinc, fluorine and iodine. To all this wealth you can also add isoflavins, which have antioxidant properties, and folic acid, so necessary for the female body.

Now there is no doubt about the benefits of lentils. I would like to add that taste qualities Lentils are also great. It is very tasty as an independent dish or in combination with meat, vegetables, cereals and broth. Below you can find a recipe for dietary lean lentil cutlets, which are prepared from a minimum of ingredients and are an excellent alternative to the usual meat cutlets.

The calorie content of lentil cutlets is 101.28 kcal per 100 grams (this is approximately two medium cutlets), proteins, fats and carbohydrates per 100 grams will be 4.73; 2.96 and 14.46 grams, respectively.

To prepare lentil cutlets you will need:

• lentils (any variety) – 1 cup;
• onion – 1 pc.
• carrots – 1 pc.
• olive oil – 10 g (1 tablespoon).

How to cook lean lentil cutlets, recipe with photo

Lentils should be soaked in advance cold water for about 6 - 8 hours, or better from yesterday to all night so that it will boil later faster. During this time it will swell a little.

Then you need to rinse the lentils, pour clean cold water(you can use boiling water, then it will cook faster) and cook until tender for about forty minutes.

While the lentils are cooking, you can prepare the remaining ingredients. To do this, you need to peel the onions and carrots and rinse them with water.

Chop the onion as desired, not too finely, grate the carrots into large pieces.

Fry onions and carrots in a frying pan with the addition of one spoon olive oil until cooked, add a little salt at the beginning of frying.

After the lentils are cooked, you need to cool them, drain all the water remaining after cooking, placing the lentils on a sieve or cheesecloth. This is very important, because the less liquid remains in the lentils, the denser the cutlets will be and the easier it will be to form and fry them (in other words, they will not fall apart).

Then the lentils should be pureed in a blender.

Add fried and slightly cooled onions and carrots to the lentil puree and chop everything thoroughly again until smooth.

The minced meat for the cutlets is ready. If desired, you can add fresh herbs, dried herbs, favorite seasonings and spices.

Now all that remains is to form the minced meat into cutlets small size and fry them in a dry frying pan over low heat on both sides. You can also fry them in oil, then they will be more ruddy, but their calorie content will also increase significantly.

It is best to serve ready-made lentil cutlets with vegetable stew or a salad of fresh vegetables; they also go well with sour cream and tomato sauce.

These lentil cutlets with vegetables will appeal to those who are fasting. They are also quite suitable for vegetarian menu. Lentil cutlets are easy to prepare and turn out delicious. This best example that lenten dishes can also meet the finger-licking level. The recipe can be classified as Lenten cuisine, since it does not even contain eggs. It would seem that without such a “fixer” the cutlets would not be able to keep their shape. But nothing like that - they will not lose their integrity due to the fact that a little semolina is added to the minced meat.

How to cook lean lentil cutlets: recipe with photos

Products:

Preparation. Rinse the lentils several times, place in a saucepan, add water and put on fire. Cooking time after boiling is approximately half an hour: it should become soft. Lentils cook quickly and do not require pre-soaking, like other legumes.

Peel the carrots and onions, wash the tomatoes. First fry on sunflower oil grated carrots, then add the onion and fry everything together for another two or three minutes.

Then add the tomato (chopped) and simmer everything together a little. The tomato will add a pleasant acidity to the dish and significantly improve the taste of the cutlets. If there are no tomatoes, you can add tomato paste.

Place the cooked lentils in a colander and wait until all the liquid has drained. The water in which the lentils were cooked will be dark due to the iron it contains. Add the entire contents of the frying pan to the lentils. Sprinkle with salt and pepper to taste.

Using an immersion blender, grind the lentil-vegetable mass, but not to the point of puree, so that there are some remaining large pieces lentils and vegetables.

Add semolina, stir and let the cutlet mixture sit for a while. This is necessary for the semolina to swell. Semolina in lean cutlets replaces the egg, performing the gluing function. The semolina will also absorb the liquid that will be released from the tomatoes.

Place a frying pan with sunflower oil to heat up. With wet hands (wet your palms in cold water after each cutlet), form cutlets and roll in flour.

Place in a frying pan and fry the vegetable cutlets in sunflower oil until a crust forms. In fact, all the ingredients in their composition are already ready, all you need is a crust.

You can serve lean lentil cutlets with fresh herbs and vegetables.

P.S.: If this master class was useful for you, you can say “thank you” to its author by writing a comment or clicking your favorite button social network under the publication.

In the design of the master class, the author's photos of Elena Selyun were used. Copying is prohibited!

Cutlets are always associated only with meat, but vegetarians and healthy food lovers also love cutlets from. It has a high content of vegetable protein, so it can easily replace meat dishes There is a lot of dietary fiber in the diet, as well as in lentil grains, which is beneficial for digestion. These cutlets will be a good substitute for meat for lunch or dinner, and can also be used to make homemade burgers.

The selection includes 3 delicious and simple recipes cutlets, including a vegetarian option. All recipes contain step by step instructions and photos, so the cooking process will not be difficult.

Vegetarian lentil cutlets - recipe with photos

To prepare you will need:

• 1.5 cups lentils;
• 1/2 small onion;
• 2 cloves of garlic;
• salt, pepper and favorite seasonings.

Preparation:

1. Preliminary! Wash the lentils and place in a deep plate or bowl. Fill with water and leave for at least 8 hours (that is, you can actually leave it overnight). Eventually, the lentils will absorb water and almost double in size.

If you don’t want to bother with soaking, you can simply boil the lentils until tender.

2. Now let's move on to the actual preparation. Heat a frying pan, pour a little oil and fry half a finely chopped onion until the onion becomes translucent. In the process, add finely chopped garlic and fry for about another minute. Remove from heat.

3. Drain the lentils excess water. Then beat it with a blender or food processor into a puree. Then mix with onion, add salt, pepper and seasonings, mix well.

4. Heat the frying pan, pour a little oil. We will make cutlets from the resulting mass: take a small amount of the mixture, roll it into a ball, then press it further in your palms to make a “thick” pancake and place it on a hot frying pan. Fry on each side for 3-4 minutes until golden brown.

5. And the lentil cutlets are ready! You can serve them either hot or already cooled.

Lentil cutlets in the oven - recipe with photo

For this recipe you will need:

• 1 cup lentils;
• 2 glasses of water;
• 1/2 onion, finely chopped;
• 1 medium carrot, peeled and grated;
• 1 tbsp. soy sauce;
• 1 cup oatmeal;
• salt and seasonings to your taste.

Preparation:

1. Lentils need to be boiled until tender, the cooking time will depend on the variety, red ones cook faster, brown and green ones take longer.

2. When the lentils are cooked, you can preheat the oven to 180 degrees.

3. Cereals grind into flour using a coffee grinder or food processor.

4.Then mix together the resulting oatmeal, breadcrumbs, grated carrots, onions and soy sauce. Mix everything well. Add lentils; if the dough seems dry, you can add lentil water. The dough should be slightly moist and soft.

5. Place parchment paper on a baking sheet, form cutlets and place. Bake the cutlets for 15-20 minutes in the oven at 180 degrees.

Lentil cutlets with cauliflower

• 1 cup lentils;
• 1 medium carrot;
• 100-150 gr. cauliflower;
• 2 cloves of garlic;
• salt, pepper to your taste;
• 1/2 cup breadcrumbs;
• 1 egg;
• 2-3 arrows of green onions.

Preparation:

1. Boil the lentils until tender. Carrots and cauliflower cut into pieces 1.5-2 cm and also boil for 10 minutes.

2. Mix the prepared lentils, vegetables, chopped garlic, breadcrumbs and egg in a blender to form a paste. Some lentil grains will remain intact, but that's okay. Don't forget to add salt and pepper.

I love lentils and know about them beneficial properties, but, to be honest, I didn’t even imagine that there were red lentils - to my shame I admit it. Recently, while shopping at the store, my eye was caught by a small package of bright, orange-red lentils. I stood and admired it, I liked its color so much, and also its unusual size - it was three times smaller than the brown one. Of course, I decided to fill this gap and get to know her better.
And now at home I was scrolling through it different variants her preparations, one of which I will share with you today. And these will be cutlets.
I was so interested in this recipe that I couldn’t pass it up - my appetite was so strong. True, again it was not without adjustments on my part. But, to be honest, the taste turned out amazing. Therefore, I suggest you try to cook such a dish.
The list of products for making lentil cutlets is very small. This is the beauty itself - orange-red lentils, 6 medium-sized onions, breadcrumbs, hot seasonings and vegetable oil for frying.

The first thing I do is soak the lentils for a few hours to swell.

In general, red lentils are not pre-soaked, as they do not need it at all - they boil over very quickly. But I’m not going to cook it - I just need it to swell and increase in size by 2-3 times. So I soaked her and just went about my business.
I noticed the lentils after 3.5 hours - they were already ready.

For a visual comparison, I even show a photo of how much it has increased.

I dumped it in a colander so that all the water drained from it.

In the meantime, I started chopping the onions, which I will then send to the frying pan to fry a little.

After this, I need to turn the fried onions and swollen lentils into minced meat. A meat grinder for this task did not seem very functional to me and I decided to use a blender-chopper, although I need to add it in small portions.

But the result is a mushy form.

The minced meat now needs to be kneaded - onion and lentil puree,

I add salt along the way, 1 teaspoon of ground red pepper and 0.5 teaspoon. spoons of allspice.

Maybe for some this may seem like a lot, but for me it was normal. The mouth did not burn, but the sharpness was felt.
And then I was a little puzzled - it was simply unrealistic to make cutlets from such a consistency of minced meat and roll it in breading, since the minced meat is very soft. So I just added breadcrumbs to it - just 1/3 of a cup - and that was enough.

And again, after thoroughly stirring everything, I simply spooned the cutlets onto the hot frying pan.

I fried them over low heat, covered, for 10 - 15 minutes. During frying, the cutlets seemed to begin to swell a little, set in consistency, and then I carefully turned them over.
This is how the red lentil cutlets turned out. From this batch of minced meat I got 11 pieces.

The taste of the lentil cutlets was simply amazing - sweetish and very pleasant, but also spicy, since I added pepper. Of course, when you eat them while still warm, they even seem to melt in your mouth. And when they are cold, they freeze - but this still does not spoil their taste.

I served them with sour cream, but, to be honest, for me it turned out to be very satisfying. In general, sauce just begs to go with them - it’s a matter of taste. And, of course, I advise you to try to cook such a delicious dish.
And you can even consider such a dish as an option for lean food. Bon appetit!

Cooking time: PT01H00M 1 h.

Lenten cutlets Lentils will be the best alternative to traditional meat products. Thanks to the properties of the cereal used as a base, the products are incredibly satisfying, nutritious and contain elements that can replace the animal protein the body needs.

How to cook lean lentil cutlets?

Lentil cutlets, the recipes for which can be either simple or more complex and multi-component, will turn out tasty and appetizing if you follow the recommended requirements and adhere to certain rules.

1. The lentils must be washed, filled with water, taking two parts of liquid for one part of the cereal, and boiled until soft.
2. When ready, the remaining moisture is drained, and the mass is punched with a blender or ground with a masher.
3. Vegetables and additional ingredients, unless otherwise specified in the recipe, are pre-fried on vegetable oil until soft.

Red lentil cutlets

Having figured out how to make lentil cutlets, implementing the technology will be elementary. The most tender and soft products will be obtained from peeled red cereals, which are cooked for no more than 10 minutes. The same amount will be spent on preparing the vegetable filling and sautéing it, after which all that remains is to form and fry the products in oil.

Ingredients:

• red lentils – 1 cup;
• onions and carrots - 1 pc.;
• garlic – 2 cloves;
• grated ginger – 1 teaspoon;
• cumin seeds – 1 teaspoon;
• vegetable oil – 75 ml;
• greens – 1 bunch;
• salt pepper.

Preparation

1. The cereal is boiled and mashed until pureed.
2. Fry the cumin in oil for 30 seconds, add the garlic and ginger, and then add the onions and carrots.
3. Fry vegetables for 5 minutes, stir into lentil puree.
4. Add herbs and seasonings and let the mixture cool.
5. Decorate and fry delicious cutlets from lentils in hot oil.

Green lentil cutlets

The recipe for green lentil cutlets is no more complicated than the previous one, but it has its own characteristics that must be taken into account when executing it. This type of cereal takes longer to cook and is more difficult to grind, so it is advisable to pre-soak it in water for several hours. To ensure that the products keep their shape well, boiled potatoes and flour are added to the base.

Ingredients:

• green lentils – 200 g;
• onions and carrots - 1 pc.;
• garlic – 2 cloves;
• dill and parsley - ½ bunch each;
• turmeric – 1 teaspoon;
• vegetable oil – 75 ml;
• flour – 2 tbsp. spoons;
• salt pepper.

Preparation

1. Boil the soaked lentils until soft.
2. Boil potatoes, carrots and peel them.
3. Sauté the onions.
4. Grind all the ingredients in a blender, adding herbs and garlic.
5. Season the base with turmeric, salt, pepper, add flour.
6. Make lean lentil cutlets from the resulting mass and brown them on both sides.

Lentil cutlets with cabbage

Next, you will learn how to cook so that they turn out juicy and delight you with excellent taste. You can get the desired result by adding a little white or red cabbage to the base, which will become a source of additional juiciness of the products and enrich their taste characteristics.

Ingredients:

• green lentils – 200 g;
• cabbage – 100 g;
• onions and carrots - 1 pc.;
• garlic – 1 clove;
• vegetable oil – 75 ml;
• flour – 2 tbsp. spoons;
• breadcrumbs - 3 tbsp. spoons;
• salt, pepper, spices.

Preparation

1. Soak and boil the lentils.
2. Shred the cabbage, pour boiling water over it, let it stand for 30 minutes, then squeeze it out and grind it together with the lentils in a blender.
3. Add garlic, sautéed onions and carrots, flour, and season to taste.
4. Make round lean lentil cutlets, bread them in breadcrumbs, and brown them in butter on both sides.

Lenten cutlets with mushrooms

Lentil cutlets with mushrooms will be a real delicacy, worthy of decoration. The excellent taste and nutritional characteristics of the resulting dish will surprise any gourmet, even the most fastidious. As the main component, you can take red or green lentils, supplementing the cereal with champignons, chanterelles or other mushrooms.

Ingredients:

• lentils – 200 g;
• mushrooms – 300 g;
• onion – 1 pc.;
• garlic – 3 cloves;
• vegetable oil – 75 ml;
• salt, pepper, spices.

Preparation

1. Boil the lentils and fry the onions and mushrooms.
2. Grind both bases using a blender, adding garlic.
3. Mix a couple of tablespoons of crackers, salt and seasonings into the base.
4. Make lean round lentil cutlets, bread them in breadcrumbs, and fry for a couple of minutes on each side.

Lenten and rice cutlets

Lentil cutlets with rice will be tender and soft on the inside and crispy on the outside. If desired, you can add a little fried or boiled vegetables to the base, which will make the finished products more juicy, transform their taste and make the dish less caloric.

Ingredients:

• lentils and rice - a glass each;
• greens – ½ bunch;
• vegetable oil – 50 ml;
• breadcrumbs - 4 tbsp. spoons;
• turmeric, suneli hops, coriander - ½ teaspoon each;
• salt pepper.

Preparation

1. Boil the lentils and turn them into puree.
2. Add cooked rice, seasonings, herbs, crackers, mix.
3. Decorate the products, brown them in oil on both sides.

Lentil and bean cutlets

Lean lentil cutlets turn out to be nutritious and satisfying if you supplement them with legumes. Below is a recipe for creating a treat with the addition of beans, but if desired, they can be replaced with peas. More than ever, cilantro or parsley would be appropriate in this case, the amount of which can be adjusted to taste.

Ingredients:

• lentils and beans - a glass each;
• onion – 1 pc.;
• garlic – 1 clove;
• greens – 1 bunch;
• vegetable oil – 50 ml;
• flour – 4 tbsp. spoons;
• paprika – ½ teaspoon;
• salt pepper.

Preparation

1. The beans are soaked overnight, washed, and boiled until tender.
2. Lentils are cooked in another container.
3. Grind two types of cereals in a blender, adding sautéed onions, garlic and herbs.
4. Season the mixture to taste, form it into cutlets and fry them until golden brown.

Lentil and potato cutlets

Another variation of the dish that can make the most pleasant impressions is lean red lentil cutlets with potatoes. You can add chopped fresh dill, fried pre-grated carrots and chopped mushrooms to the base. Preparing four servings of the dish will take no more than an hour.

Ingredients:

• lentils – 1 cup;
• potatoes – 400 g;
• onion – ½ pcs.;
• starch - 2 tbsp. spoons;
• dill – 1 bunch;
• vegetable oil – 50 ml;
• salt, pepper, flour.

Preparation

1. Boil lentils and peeled potatoes, grind until puree and mix, adding starch, salt, pepper, dill.
2. The products are decorated, rolled in flour and browned in oil.

Lentil cutlets in the oven - recipe

By cooking lentil cutlets in the oven, you can get rid of the only drawback of products browned in a frying pan - a fried, greasy crust. The resulting dish will not only be an ideal solution for a Lenten meal, but will also be a worthy addition to any dietary meal.

Ingredients:

• lentils – 1 cup;
• cabbage – 100 g;
• onions and carrots - 1 pc.;
• ground ginger root– 1 tbsp. spoon;
• vegetable oil – 50 ml;
• salt, pepper, seasonings.

Preparation

1. Boil the cereal until soft.
2. Ginger and spices are browned in oil, chopped onions, carrots and cabbage are added and served until the vegetables are ready.
3. Add frying to the lentils, puree the components with a blender, salt, pepper, and mix.
4. Prepare the blanks and place them on a baking sheet.
5. Cook lean lentil cutlets at 180 degrees for 15 minutes.

Steamed lentil cutlets

Another one of lentils will allow you to get the maximum healthy dish, which can be safely included in a dietary and healthy menu. In this case, the composition of the base of the products is supplemented with buckwheat, and the prepared preparations are steamed. In just an hour, a valuable treat for 4 people will be on your table.