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EasyCook
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Mushroom cutlets with lentils

4 servings

30 minutes

The recipe is taken from the collection of recipes by Nastya Ozerova.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
154.6
kcal
8.1g
grams
5.3g
grams
25.1g
grams
Ingredients
4servings
Coconut oil
1 
tbsp
Lentils
250 
g
Mushrooms
150 
g
Zucchini
50 
g
Sea salt
0.5 
tbsp
Parsley
 
to taste
Onion
0.5 
head
Garlic
5 
clove
Carrot
80 
g
Lemon juice
20 
ml
Ground chili pepper
 
pinch
Cooking steps
  • 1

    Prepare the filling. Pour coconut oil into a large saucepan. When the oil heats up, add onion, carrot, mushrooms, and 1/4 tablespoon of sea salt. Place the vegetables and lentils in a blender, add spices and blend until smooth. For a soft filling consistency, add vegetable broth. Add greens (parsley, spinach, etc.) to taste.

    Required ingredients:
    1. Coconut oil1 tablespoon
    2. Onion0.5 head
    3. Carrot80 g
    4. Mushrooms150 g
    5. Sea salt0.5 tablespoon
    6. Lentils250 g
    7. Parsley to taste
  • 2

    Prepare cutlets. Form cutlets from minced meat, coat in a mixture of flaxseed meal, salt, and pepper. Quickly fry on both sides in coconut oil.

    Required ingredients:
    1. Coconut oil1 tablespoon

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