Mushroom cutlets with lentils
4 servings
30 minutes
The recipe is taken from the collection of recipes by Nastya Ozerova.
Calories154.6kcal
Proteins8.1grams
Fats5.3grams
Carbohydrates25.1grams
Coconut oil
1
tbsp
Lentils
250
g
Mushrooms
150
g
Courgette
50
g
Sea salt
0.5
tbsp
Parsley
to taste
Onion
0.5
head
Garlic
5
clove
Carrot
80
g
Lemon juice
20
ml
Chili powder
pinch
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.
- 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.
- Coconut oil: 1 tablespoon
