Green Lentil Rissoles With Vegan Yogurt Sauce

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.

Cooking Method: Boiling, Frying, Stewing

Cuisine: British

Courses: Sauces & Condiments

Difficulty: Advanced

Servings: 12

Calories: 653.7

Dietary: Vegan, Vegetarian

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.

Directions

1
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.
2
Heat margarine in a skillet over medium heat. Add chopped onion and cook for 2-3 minutes until softened.
3
Add chopped carrot and diced green bell pepper to the skillet. Cook for about 10 minutes until vegetables are tender.
4
Stir in crushed garlic, cayenne, coriander, cumin, curry powder, and tomato paste. Cook for 1 minute until fragrant.
5
Mix the sautéed vegetables and spices with the cooked lentils. Season with salt and pepper. Stir in chopped parsley.
6
Allow the lentil mixture to cool completely until it is safe to handle.
7
Divide the mixture into 12 portions and shape each into a flat patty.
8
Set up three shallow dishes: one with wholewheat flour, one with beaten oil (or water), and one with a mix of breadcrumbs and oats.
9
Coat each patty in flour, dip in oil, and press into the breadcrumb-oat mixture to coat evenly.
10
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.
11
Drain fried rissoles on paper towels.
12
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.
13
Serve the warm rissoles with the chilled vegan yogurt sauce.

Nutrition Facts

Servings 12 servings

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.

Read it online: https://www.chefs-mate.com/recipe/green-lentil-rissoles-with-vegan-yogurt-sauce/