Mushroom cutlets with lentils

4 servings

30 minutes

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

Energy value per serving

• Calories: 154.6
• Proteins: 8.1g
• Fats: 5.3g
• Carbohydrates: 25.1g

Ingredients

• 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:

   • Coconut oil: 1 tablespoon
   • Onion: 0.5 head
   • Carrot: 80 g
   • Mushrooms: 150 g
   • Sea salt: 0.5 tablespoon
   • Lentils: 250 g
   • 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:

   • Coconut oil: 1 tablespoon