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Red lentils cutlets with tomato sauce and grilled eggplant
Number of servings: 4
Ingredients
- Red lentil -
- Red bell pepper -
- Leek -
- Onion -
- Dried tomatoes -
- Garlic -
- Cabbage -
- Oregano -
- Dill -
- Basil -
- Parsley -
- Marjoram -
- Black pepper -
- Extras
- Eggplant -
- Sauce
- Tomato -
- Greek yogurt -
- Harissa -
- Dill -
- White pepper -
Cooking instructions
- Cutlets
- Cook ½ a glass of red lentils.
- Chop red peppers, leek, and onion.
- Blend dried tomatoes (several pieces).
- Blend or very finely chop a clove of garlic.
- Shred a piece of cabbage.
- Mix all together thoroughly; add oregano, basil, marjoram, dill, parsley, and black pepper.
- Shape into cutlets and bake at 160 degrees for approximately 30 minutes.
- Grill a few eggplant slices.
- Sauce: 2 tomatoes, 2 spoons of Greek yogurt, a teaspoon of harissa, dill, white pepper -> mix all together.
- Magda -
