Lentil Cutlets With Chanterelles. Step-by-step Recipe With Photo

Lentil cutlets with chanterelles are a delicious, original hot dish that can be served for dinner with mashed potatoes and a thick white sauce. If you want to surprise your guests and family, prepare these tender diet cutlets. You can replace chanterelles with champignons, because not every month you can find “forest gold” in the forest or on the market.

I cooked cutlets from Canadian green lentils, they cook in about half an hour, which is convenient, since it will take about the same time to cook mushrooms. Plain lentils need to be soaked in cold water for several hours in advance to cook them faster.

Such cutlets can be fried in a non-stick frying pan, however, it should be noted that minced lentil and boiled mushrooms are quite capricious, despite the presence of eggs in it, it strives to crumble, so it is preferable to bake the dish in the oven.

• Cooking time: 1 hour
• Servings: 8

Ingredients for lentil cutlets with chanterelles

• 250 g green lentils;
• 330 g of chanterelles;
• 85 g of onions;
• 110 g carrots;
• 30 g basil;
• 2 chicken eggs;
• 40 g semolina;
• 2 cloves of garlic;
• Bay leaf;
• salt, vegetable oil.

Method for preparing lentil cutlets with chanterelles

Place the mushrooms in a bowl of cold water, leave for a few minutes to let the garbage "come off". Then wash thoroughly, rinse with running water.

Place the chanterelles in a deep saucepan, pour 1.5 liters of cold water, add salt, add 2 cloves of garlic and a leaf of laurel. Cook for 30 minutes after boiling. We leave the mushroom broth for making soup, it can also be frozen.

We put the lentils in a colander, wash with running water, put them in a saucepan. Pour 700 ml of cold water, salt to taste, bring to a boil, cook for half an hour over moderate heat, then put it on a sieve.

Chop the onion finely. Rub the carrots coarsely or chop them into strips. Heat vegetable oil in a frying pan, sauté vegetables for 10 minutes until soft, salt and pepper.

Put boiled lentils, ready-made chanterelles, fresh green basil and sauteed vegetables in a blender.

Grind the ingredients until a thick and homogeneous puree is obtained, taste, add salt if necessary.

Mix the chopped ingredients with raw chicken eggs and semolina, knead the minced meat.

Grease the baking dish with cooking oil. We spread the cutlets with a small distance between them. For one cutlet, you need about a tablespoon with a slide of minced meat.

We heat the oven to a temperature of 200 degrees Celsius. We put the form on the middle level, bake for 15 minutes. The minced meat ingredients are already ready, so you don't need a lot of time to bake the cutlets.

We serve hot, cutlets are eaten in the heat of the heat, this is a must!

On the basis of the mushroom broth left over from cooking the chanterelles, you can prepare white mushroom sauce for cutlets by thickening it with sour cream and whole grain wheat flour. For a side dish, I advise you to cook tender mashed potatoes or cauliflower puree. It will turn out very tasty!

Lentil cutlets with chanterelles are ready. Bon Appetit!