Lentil cutlets with mustard sauce

4 servings

30 minutes

Lentil cutlets with mustard sauce are a harmony of flavors born from Mediterranean tradition. Greek cuisine is renowned for its simplicity and use of natural ingredients, and this recipe is a vivid testament to that. Tender cutlets made from red lentils have a pleasant texture thanks to semolina, while sautéed onions add zest. Their golden crust has a delightful crunch, and the mustard sauce with honey and wine vinegar gives the dish a light sweet-sour spiciness. This is an excellent option for those looking to try an alternative to meat cutlets while enjoying a hearty and healthy flavor. They pair perfectly with vegetables or fresh herbs, making the meal light yet nutritious.

Energy value per serving

• Calories: 534.6
• Proteins: 14.4g
• Fats: 32g
• Carbohydrates: 45.8g

Ingredients

• Red lentils: 200 g
• Semolina: 50 g
• Onion: 0.5 pc
• Wheat flour: 3 tbsp
• Olive oil: 6 tbsp
• Water: 3 tbsp
• Grainy mustard: 2 tbsp
• Honey: 1 tsp
• Salt: to taste
• White wine vinegar: 1 tsp
• Ground black pepper: to taste

Cooking steps

1. Add lentils to boiling water and cook for 15 minutes on low heat until it reaches a puree-like consistency. Add salt at the end of cooking.

   Required ingredients:

   • Red lentils: 200 g
   • Salt:  to taste

2. Meanwhile, pour semolina into boiling water in a thin stream, using a ratio of 50 g of semolina to 150 ml of water. Cook for 3 minutes, stirring, until the semolina thickens.

   Required ingredients:

   • Semolina: 50 g
   • Water: 3 tablespoons

3. Fry the finely chopped onion. Mix lentils, semolina, onion, flour, add salt and pepper.

   Required ingredients:

   • Onion: 0.5 piece
   • Wheat flour: 3 tablespoons
   • Salt:  to taste
   • Ground black pepper:  to taste

4. Spoon small 'cutlets' of the prepared dough onto a heated pan with oil. Fry on both sides until golden brown. Serve with your favorite sauce.

   Required ingredients:

   • Olive oil: 6 tablespoons