Galina 03.05.16
I made lentil cutlets purely out of curiosity. It turned out to be quite tasty, unusual. Very on topic pepper and spices!

Antonina 11.05.16
Very nice meatballs! If you don't know, you'll never guess. When I was treated for the first time, I thought it was potato zrazy. Friends shared a link to your site, now I often cook exactly the same ones. Thanks for the awesome recipes!

San Sanych 13.05.16
With such prices for meat, soon we will all eat one lentil :((

Julia 31.10.16
Alena, I have dreamed of getting this recipe for many years. Hooray! Tomorrow I'm going for lentils, then I'll unsubscribe.)) And today I'm soaking the beans and I will cook your mushroom soup with beans. Thank you very much.)))

Tasya 11/17/16
Good recipe. I wanted to cook today, but there were orange lentils at home. It was cooked without soaking in 7 minutes, but it turned out to be watery. Mixed with stewed vegetables in a blender, it turned out to be puree. In the end, I decided not to make cutlets, but leave it as a side dish :)) Next time I’ll try with green lentils, it’s tougher after all. I don't have a meat grinder, I grind it in a blender.

Alyona
Tasia, I didn't mean to upset you, but I have to. An immersion blender is not suitable for making lentil cutlets, because. it is intended for liquid and semi-liquid substances (it is impossible to grind without water). And we need to get a fairly dense and plastic stuffing. To do this, first we throw the boiled lentils into a colander, and then we use either a meat grinder or a special grinder. You can also use Thermomix, but grind the lentils without water.

Julia 12/20/16
Oh, I'm late with my review. But so delicious. You can safely cook 2 times more and fly away instantly. Thanks, Alena!

Larisa 23.01.17
I have all sprawled without eggs!

Alyona
Larisa, usually lentil cutlets mold quite well and fry without problems. Perhaps the stuffing was made too liquid. In this case, a little flour could be added to "tie" it. There could be a second reason - they passed the lentils through a meat grinder with a regular mesh. As a result - large pieces, which, of course, did not want to be molded without an egg. To get a plastic and almost homogeneous minced meat, you need to put a fine mesh or pass the lentils twice through a regular mesh.

Yana 10.03.17
My family members do not really like lentil cutlets, but when I cooked them according to your recipe with carrots and suneli hops, they even asked for an addition. Thanks a lot!

Natalia 14.03.17
And I, too, everything was spreading, it turned out to be liquid minced meat, I passed it into a food processor into knives. I had to add 10 tablespoons of flour and then fried it like pancakes.

Alyona
Natalya, if you do everything as it is written, then the minced lentils turn out to be quite dense, you can clearly see it in the photo. Possible mistakes:
1. cooked lentils for too long on high heat;
2. forgot or poorly drained water from boiled lentils;
3. when vegetables were stewed, too much oil was poured;
4. A liquid mass could be obtained if you bought already boiled lentils in jars and ground it together with the solidified liquid.
Try to take into account all these points next time, lentil cutlets should turn out better))))))

PCHELINKA 15.03.17
very well written. I really want to cook, but there is a problem: I don’t have a meat grinder or a blender ... you can beat it with a crush - how will it work?

Alyona
A bee, you can beat it with a crush, our great-grandmothers definitely didn’t have a blender or a meat grinder. I can’t say how it will turn out, I didn’t have to cook lentil cutlets in this way, but I think a little flour will need to be added.

Julia 04.04.18
Instead of cutlets, it turned out to be pate. It seems like such a simple recipe ... but there are nuances! I seem to have made more than one mistake. I cooked lentils for a long time, because I didn’t soak them at night, but during the day for 3 hours. Then I ground the minced meat in a blender, there is simply no meat grinder at home. And, as a result, the very first batch of cutlets turned into a goo in the pan as soon as they tried to turn it over. Well, at least the pate is tasty, home-made people will eat it anyway. Next time just change with a fork and it will be better.

Alyona
Julia, the main thing is that it’s delicious))))) And so that cutlets without an egg do not fall apart, of course, skill is needed, and it is advisable to follow the recipe)))))

Marina 15.01.19
Thank you! Cooked. Very tasty. I'm switching to a healthy diet. Sprouted green lentils. and all according to the recipe. perfectly molded, turn over in a pan. and quickly eaten with a salad. it was a splendid lunch! Thank you! Bookmark your page.

Galina 02.04.19
It's Great Lent now, I'm preparing Lenten dishes. I saw lentil cutlets, I have it, I love all legumes. I prepared cutlets according to the recipe, rolled them in flour so that there was less fat, added pepper, suneli hops, it turned out very tasty cutlets, I will still cook them and not necessarily in the post, and there you can add an egg for a bunch! Thanks for the great recipe!

Elena 12.07.19
I've been making these meatballs for a long time. They turn out very tasty. And in order not to fall apart when frying, I immediately dip the formed cutlet in a beaten egg, then bread it in flour. During fasting, I dip in batter (flour + water) and fry. Never fall apart!

Alyona
Elena, thank you so much for adding to the recipe)))))))))

According to its nutritional properties, lentils are quite capable of replacing both bread and meat. Therefore, lentil cutlets are not only tasty, but also a very nutritious and healthy dish, which is quite simple to prepare.

For the preparation of cutlets from lentils, you can use any variety of this type of legume. But you should take into account the cooking time of each type. A Russian proverb says "lentils on the table - health in the family." This folk wisdom has its own scientific basis. So, lentil beans contain vitamins A, C and B vitamins, they are also rich in protein, fiber, carbohydrates, flavonoids, potassium, magnesium, phosphorus, zinc, iron and folic acid, which protects against cancer.

Lentil dishes, including lentil cutlets, are recommended for diseases of the cardiovascular system, diabetes, digestive tract problems (in this case, lentils are consumed in the form of mashed potatoes). It is also believed that lentils are good for the development of the fetus, so its presence is mandatory in the diet of a pregnant vegetarian woman. It is not recommended to use lentils for gout. There is an opinion that lentils do not accumulate toxins and radionuclides, so it is considered an environmentally friendly product.

For the preparation of cutlets from lentils, you can use any variety of this type of legume. But you should take into account the cooking time of each type. So, green lentils take longer to cook and are more difficult to grind. Red lentils are the fastest and most easily boiled. The same kind of lentils can be processed differently - for example, shelled lentils will also cook faster.

For a poorly digested variety, soaking lentils for several hours in warm water is recommended. To prepare lentil cutlets, lentils are boiled, mashed or passed through a meat grinder, other ingredients are added (for example, browned onions), spices, herbs. It does not take long to fry the cutlets, since the ingredients for minced lentils are already ready to eat.

Lentil cutlets - recipes

Green lentil cutlets with onions .

Ingredients:

• 1 cup green lentils
• 6 bulbs
• vegetable oil,
• salt, spices,
• 1 cup breadcrumbs.

Cooking: rinse the lentils, soak for 10 hours in water, chop the onion and fry in vegetable oil until golden brown. Throw the lentils in a colander, pass through a meat grinder along with onions, salt, pepper, add seasonings, knead the minced meat. Add turmeric to breadcrumbs. Form cutlets from minced meat, roll in breadcrumbs, fry for 5 minutes on each side, cover, reduce heat and heat for another 5 minutes.

Red lentil cutlets.

Ingredients:

• 250g red lentils,
• 50g flour, 1st. l. sour cream
• salt, asafoetida,
• vegetable oil, herbs.

Cooking: Boil red lentils in salted water for 15 minutes at a ratio of 2 cups of water to 1 cup of lentils. Drain the water, mash the lentils, cool, add flour, spices, mix. Form cutlets, fry in olive oil for 3-4 minutes on each side. Serve with sour cream .

Red lentil cutlets with zucchini

Ingredients:

• 100g red lentils,
• 1 yolk,
• 100g zucchini,
• 100g cabbage
• 60g onion
• 40g carrots
• 3 garlic cloves,
• salt, pepper, ground paprika,
• curry, dried garlic.

Cooking: Boil red lentils until puree, cool. Chop the onion, chop the garlic, sauté until soft, add grated carrots and zucchini, chopped cabbage, pour water, cover and simmer the vegetables until tender. Mix vegetables with lentils, spices, yolk, knead. Form cutlets, bake in a pan, in the oven or in a double boiler.

Lentil cutlets with tomatoes

Ingredients:

• 150g red lentils,
• 400g tomatoes,
• 1 onion
• 1 tsp curry,
• fresh cilantro,
• a pinch of ground black pepper,
• olive oil,
• flour.

Cooking: finely chop the onion, wash the lentils, transfer to a saucepan, pour over the tomatoes with boiling water, remove the skin, chop. Add onions and tomatoes to lentils, pour in 3 tbsp. water, simmer for 20 minutes over low heat. Add finely chopped greens, salt, pepper, curry, remove from heat after 10 minutes and cool. Form cutlets from the mass, roll in flour, fry in vegetable oil for 2 minutes on each side.

Lentil cutlets with buckwheat

Ingredients:

• 1 cup lentils
• 1 cup buckwheat
• 1 onion, 2-3 garlic cloves,
• 1 st. l. parsley,
• butter,
• ground red pepper,
• salt.

Cooking: soak the lentils for 2 hours, boil, boil the buckwheat separately, mix the cereals with chopped onions, pass the whole mass through a meat grinder, add finely chopped parsley, salt, mix. Form cutlets from minced meat, roll in flour, place on the bottom of the pan, add red pepper, chopped onion, simmer until tender.

Serve hot lentil cutlets with any side dish of your choice - for example, buckwheat, rice, fresh vegetables, homemade sauce. published

P.S. And remember, just by changing your consumption, we are changing the world together! © econet

Such lentil cutlets with vegetables will appeal to those who fast. And they are also quite suitable for a vegetarian menu. Lentil patties are easy to make and delicious. This is the best example that meatless meals can also meet the level of "lick your fingers." The recipe can be attributed to lean cuisine, since it does not even contain eggs. It would seem that without such a "fixer" cutlets will not be able to keep their shape. And 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 photo

Products:

Cooking. Rinse the lentils several times, put in a saucepan, add water and put on fire. Cooking time after boiling is about half an hour: it should become soft. Lentils cook quickly and don't need to be pre-soaked like other legumes.

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

Then put the tomato (chopped) and stew it all together a little. Tomato will give the dish a pleasant sourness and significantly improve the taste of cutlets. If there are no tomatoes, you can add tomato paste.

Throw the cooked lentils into a colander and wait until all the liquid has drained. The water in which the lentils have been boiled will be dark because of the iron it contains. Put 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 a puree state, so that large pieces of lentils and vegetables remain in some places.

Pour semolina, mix and let the cutlet mass stand for a while. This is necessary for the semolina to swell. Semolina in lean cutlets replaces the egg, performing the function of gluing. Also, the semolina will absorb the liquid that will stand out from the tomatoes.

Put a frying pan with sunflower oil to warm up. With wet hands (moisten the palms in cold water after each cutlet), form the cutlets and roll in flour.

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

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

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

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

For those who are fasting, I recommend this very simple and delicious recipe for lentil cutlets. Cutlets are tender and very juicy, they are delicious both hot and cold the next day. Lean cutlets are prepared from lentils, and taste a bit like potato zrazy.

Ingredients:

(18-20 cutlets)

• 1.5 cups lentils
• 2 large carrots
• 2 large onions
• 1/2 tsp salt
• 1/2 tsp suneli hops or seasonings for meat
• 1/3 tsp ground black pepper
• flour for breading cutlets
• vegetable oil for frying

1. Cooking lentil cutlets is quite simple, to be honest, it’s even difficult to spoil anything))) The only thing is that lentils must be soaked overnight.
2. So, we measure out one and a half cups of lentils. Pour more water and leave until morning or afternoon. It is advisable to withstand at least 10-12 hours.

3. The next day, drain the water in which the lentils were soaked. By this time, the lentils swell, increasing in volume by 2-3 times.
4. Fill the lentils with fresh water and put on fire. Cook for 10-15 minutes. It won't take much time, but it will greatly facilitate the preparation of cutlets.

5. We throw the lentils into a colander.

6. While the lentils are cooking, peel and dice the onion. Especially finely, you can not cut, then all the same we will pass everything through a meat grinder. We clean the carrots, three on a coarse grater.
7. In a small amount of vegetable oil, first stew the onion, then add the carrots. Simmer covered over low heat until the vegetables are soft.

8. Let the vegetables and lentils cool, and then pass everything together through a meat grinder (we put a fine mesh). The result is an almost homogeneous lentil minced meat for lean cutlets.
9. We put salt, pepper, hops-suneli. If there is no suneli hops, then you can replace it with seasoning for meat or chicken, but the taste will turn out a little easier. Stir the minced lentils well so that the salt and spices are evenly distributed throughout the volume.

10. Well, then it’s a matter of technology - we sculpt lentil tunics. Dredge each cutlet well in flour. Breadcrumbs can be used instead of flour, I prefer flour as it takes much less vegetable oil.
11. Fry lentil cutlets in a well-heated pan.

12. Since the minced meat for lentil cutlets is made from ready-made ingredients, we fry the cutlets for just a couple of minutes on one side and the same amount on the other. Our task is to get a beautiful golden crust.

13. Ready cutlets are served on the table with a green salad,

If the whole family misses the cutlets, and fasting does not allow you to use minced meat, then there is a way out! Lentil cutlets turn out no worse than meat cutlets. They are hearty, fragrant and original. Another proof that vegetarian cuisine is delicious.

General principles of preparation

Lentils are pre-soaked or boiled. It is ready in a few minutes of cooking, so the cooking process does not take much time. Different ingredients are used to form the correct mass of minced meat. You can serve the dish with different sauces, side dishes and grilled vegetables.

Lentil cutlets

Cooking time

calories per 100 grams

How to cook:

Tip: if there is no potato, it can be replaced with one medium zucchini. These products are needed to bond the mass.

Lean lentil cutlets

This recipe comes from India, where lentil cutlets are frequent guests on the tables.

How much time - 1 hour.

What is the calorie content - 102 calories.

How to cook:

1. Pour the specified amount of water on the lentils and put on fire. After boiling, cook for about twenty minutes, during which time it will become soft. Salt five minutes before the end.
2. Remove skin from onion and garlic. Chop them very finely.
3. Peeled carrots grate on the smallest grater.
4. Remove skin from ginger and finely grate.
5. Rinse greens and chop.
6. Pour a little sunflower oil into a frying pan, add cumin and other spices to taste. Then add garlic and ginger. After a few seconds, put onions with carrots.
7. Fry everything together for five minutes.
8. Add the fried mass to the lentil puree, season, mix. Add greens.
9. Place in refrigerator for fifteen minutes.
10. Pull out the minced meat and mold moderately thick cutlets out of it with wet hands.
11. Transfer them to the pan where the vegetables were fried, and fry for two minutes on each side. Serve with any side dish.

Tip: If the stuffing is not thick enough, you can mix in starch or flour to get the right texture. A liquid gruel can turn out because the lentils have not absorbed all the water. It just needs to be drained, and only then mix in the vegetable mixture here.

Lentil and rice cutlets

Adding rice increases the calorie content of cutlets, and also makes them more airy.

How much time - 1 hour.

What is the calorie content - 308 calories.

How to cook:

1. Rinse the lentils, cover them with water and let them swell for twenty minutes.
2. Cook rice. If it is a little soft, then it's even better.
3. Grind the beans with a blender into a homogeneous gruel. Mix it with rice, add spices here.
4. Finely chop the washed greens and mix it into the total mass.
5. Form patties with wet hands and fry them in a small amount of oil on both sides.

Tip: It is advisable to take round rice so that its starch content is high. Then the cutlets will keep their shape well and will not crumble in the pan.

With added potatoes

Boiled potatoes help not only to hold the mass together, but also add a new taste and satiety to it.

How much time - 1 hour 20 minutes.

What is the calorie content - 226 calories.

How to cook:

1. Put the washed lentils to boil in water for twenty minutes. Water should be at least twice as much as beans. If it turned out too much, then at the end of cooking you need to drain. Let the beans cool down a bit.
2. Peel potatoes and cook until fully cooked. Then puree with a masher or immersion blender. Also let it cool down a bit.
3. Mix both components and knead again with a crush.
4. Mix a spoonful of starch into the mass, you can take both corn and potato.
5. Finely chop the dill and add to the rest of the ingredients
6. Pour all the flour into a separate flat plate.
7. With wet hands, form cutlets from the lentil-potato mass, then roll them in flour. It is better to let the cutlets soak a little in the flour so that it sticks better.
8. Heat the oil in a frying pan and fry the tortillas in it until browned. Serve with sour cream and herbs.

Tip: if there is no starch, it can be replaced with flour. It is better to use flaxseed flour, but you can take oatmeal. Someone specifically adds pumpkin.

How to cook in the oven

Oven-baked cutlets do not require frying in oil, and therefore are considered more useful.

How much time - 1 hour 15 minutes.

What is the calorie content - 253 calories.

How to cook:

1. Rinse the lentils and then boil. Cooked beans should be ground through a meat grinder. The entire process will take about twenty-five minutes.
2. Remove the skin from the onion and chop it into small cubes. Send to the pan and fry until soft.
3. Add the lentil mixture to the onion and stir. Let it cool down a bit.
4. Season the mass and form cutlets out of it with wet hands. They need to be rolled in flour.
5. Line a baking sheet with parchment, and turn on the oven to warm up to 200 degrees.
6. Transfer the cutlets to paper and send to the oven for a maximum of twenty minutes.
7. Pull out the baking sheet, turn the cakes on the other side and bake them for another fifteen minutes. Serve with tomato or mushroom sauce.

Tip: to increase the calorie content of the dish, potatoes or an egg can be mixed into lentil minced meat.

Meat-flavoured vegan cutlets

A vegan approach to replicating the taste of meat without using it itself. Very original and really similar!

How long is 45 minutes.

What is the calorie content - 132 calories.

How to cook:

1. Boil the lentils for fifteen minutes until soft. Let cool.
2. Peel the carrots from the peel and grate it finely.
3. Just finely chop the cabbage leaves.
4. Cut the onion without the husk into small cubes.
5. Mix all the products with lentils and grind everything with a blender into a homogeneous gruel.
6. Beat the egg here, add flour and spices, mix well. If the resulting mass turned out to be watery, it's okay.
7. Spread the mass with a spoon on a hot frying pan and fry the cutlets on both sides.

Tip: if you add more flour so that you can sculpt the mass with your hands, then you should also increase the amount of cabbage. A large amount of flour can weaken the taste of the dish.

To make cutlets more healthy and dietary, they can be steamed. In this case, the use of oil is reduced to zero.

To give the original color and taste to this dish, you can replace carrots in recipes with small boiled (or raw) beets. Cutlets will immediately acquire a beautiful burgundy color and a characteristic taste.

Awesome vegetarian and lean dish! Lentil cutlets can be a great addition to rice, potatoes and other side dishes. They are crispy on top and soft on the inside. Incredibly delicious!