Green Lentil Rissoles

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Servings: 12 servings Difficulty: Advanced
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Crispy, spiced lentil patties with a creamy yogurt dipping sauce
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Green Lentil Rissoles

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 12 servings Calories: 569

Description

These Green Lentil Rissoles are a hearty, satisfying vegetarian main that combines earthy lentils with aromatic Indian spices like cumin, coriander, and cayenne. The lentils are simmered until tender, then mixed with sautéed onions, carrots, and bell peppers for a robust flavor profile and vibrant color. The mixture is bound with oats and breadcrumbs, formed into patties, and shallow-fried until golden and crisp on the outside while remaining moist inside. Served alongside a cool, tangy yogurt sauce infused with fresh herbs and lemon, these rissoles make for an excellent weeknight dinner or a substantial side dish.

Directions

  1. Place the green lentils and hot water in a pot.
  2. Bring to a boil, then reduce heat and simmer, covered, for 30 minutes until tender.
  3. While lentils cook, heat margarine in a skillet over medium heat.
  4. Add the chopped onion and cook for 2 minutes until softened.
  5. Add the chopped carrot and diced bell pepper; cook for 10 minutes, stirring occasionally, until vegetables are tender.
  6. Stir in the cayenne, coriander, cumin, curry powder, tomato paste, and salt and pepper to taste.
  7. Mix the spices and vegetables well, then stir in the cooked lentils.
  8. Allow the mixture to cool completely.
  9. Once cooled, mix in the 1 tablespoon of chopped parsley.
  10. Divide the mixture into 12 equal portions and shape each into a flat round patty.
  11. Combine the oats and breadcrumbs in a shallow dish; blend oats if necessary to create a fine crumb texture.
  12. Coat each rissole thoroughly in the oat and breadcrumb mixture.
  13. Heat oil for shallow frying in a large skillet over medium-high heat.
  14. Fry the rissoles until golden brown on both sides, flipping carefully.
  15. Drain fried rissoles on paper towels.
  16. In a small bowl, combine yogurt, 2 tablespoons parsley, chives, crushed garlic clove, 1/4 teaspoon cumin, lemon juice, and salt and pepper to taste to make the sauce.
  17. Chill the yogurt sauce until ready to serve.
  18. Serve the warm rissoles with the chilled yogurt sauce.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 569kcal
% Daily Value *
Total Fat 36g56%
Saturated Fat 11g56%
Sodium 551mg23%
Total Carbohydrate 46g16%
Dietary Fiber 18g72%
Sugars 7g
Protein 19g38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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