These hearty Green Lentil Rissoles are a comforting vegetarian favorite, bursting with warm spices like cumin, coriander, and curry powder. The lentils are simmered until tender, then mixed with sautéed onions, carrots, and peppers for a robust texture. Shaped into patties and coated in oats and breadcrumbs, they are shallow-fried to a golden crisp. Served alongside a refreshing, tangy vegan yogurt sauce infused with garlic, fresh herbs, and lemon juice, this dish offers a perfect balance of savory heat and cool creaminess. Ideal for a satisfying lunch, a light dinner, or as a substantial appetizer for gatherings, these rissoles are easy to prepare and packed with plant-based protein.
Green Lentil Rissoles With Vegan Yogurt Sauce
Description
These hearty Green Lentil Rissoles are a comforting vegetarian favorite, bursting with warm spices like cumin, coriander, and curry powder. The lentils are simmered until tender, then mixed with sautéed onions, carrots, and peppers for a robust texture. Shaped into patties and coated in oats and breadcrumbs, they are shallow-fried to a golden crisp. Served alongside a refreshing, tangy vegan yogurt sauce infused with garlic, fresh herbs, and lemon juice, this dish offers a perfect balance of savory heat and cool creaminess.Ingredients
Directions
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Combine green lentils and hot water in a saucepan, bring to a boil, then reduce heat and simmer for 30-60 minutes until tender. Add more water if needed.
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Heat margarine in a skillet over medium heat. Add chopped onion and cook for 2-3 minutes until softened.
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Add chopped carrot and diced green bell pepper to the skillet. Cook for about 10 minutes until vegetables are tender.
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Stir in crushed garlic, cayenne, coriander, cumin, curry powder, and tomato paste. Cook for 1 minute until fragrant.
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Allow the lentil mixture to cool completely until it is safe to handle.
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Divide the mixture into 12 portions and shape each into a flat patty.
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Set up three shallow dishes: one with wholewheat flour, one with beaten oil (or water), and one with a mix of breadcrumbs and oats.
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Coat each patty in flour, dip in oil, and press into the breadcrumb-oat mixture to coat evenly.
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Heat vegetable oil in a frying pan over medium-high heat. Shallow fry the rissoles until golden brown on both sides, about 2-3 minutes per side.
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Drain fried rissoles on paper towels.
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For the sauce, combine plain soy yogurt, chopped parsley, chives, crushed garlic, cumin, lemon juice, salt, and pepper in a bowl. Mix well and chill.
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Serve the warm rissoles with the chilled vegan yogurt sauce.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 653.7kcal
- % Daily Value *
- Total Fat 36.0g56%
- Saturated Fat 11.3g57%
- Cholesterol 0.0mg0%
- Sodium 560.6mg24%
- Total Carbohydrate 65.2g22%
- Dietary Fiber 19.1g77%
- Sugars 8.3g
- Protein 22.4g45%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Lentil Cooking Time: Green lentils can vary in cooking time depending on their age. Ensure they are fully tender but not mushy before shaping the patties. If they are too wet, drain excess water well.
Coating Option: You can skip the coating step for a healthier, lower-carb version, though the patties will not be as crispy. If skipping, brush with a little oil before frying.
Storage: Store leftover rissoles in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or toaster oven to maintain crispiness. The yogurt sauce should be kept refrigerated and used within 3 days.
Variations: Add finely chopped spinach or grated zucchini to the lentil mixture for extra moisture and nutrients. Adjust the cayenne amount to control the heat level.
Sauce Tip: For a thinner sauce, add a teaspoon of water or more lemon juice. For a thicker consistency, use a Greek-style soy yogurt.
