Lentil Cutlets in Tomato Sauce

Ingredients

• 150 g dried lentils (Soaked from morning until evening, then drained before blending.)
• 500 g water (For blending and cooking the mixture.)
• 0.5 tsp salt (For the lentil mixture.)
• 1 tsp roasting herbs (A mixture of bay leaf, rosemary, sage, and garlic powder, according to availability.)
• 1 tbsp extra-virgin olive oil (Amount estimated from the transcript, which indicates an oil base for the seasoning without specifying the quantity.)
• 1 clove garlic (Peeled; for the seasoning base.)
• 1 tbsp capers (Drained.)
• 1 tsp dried oregano
• 3 tbsp olives (Preferably pitted and chopped, if necessary.)
• 200 g tomato passata
• salt (For the sauce, to taste.)
• black pepper (To taste.)

Steps

1. 1

   In the morning, soak the dried lentils in plenty of water. Leave them to rehydrate for several hours, until the evening, then drain them well.

2. 2

   Transfer the soaked lentils to a blender. Add the 500 g of water, the half teaspoon of salt, and the aromatic herbs; blend until smooth.

3. 3

   Pour the mixture into a saucepan and cook over medium heat, stirring continuously or very frequently, until it becomes thick and firm like polenta.

4. 4

   Use about two tablespoons of the mixture for each cutlet and place them on a plate or tray. Shape approximately six cutlets, keeping them fairly thick: if they are too thin, they will remain less firm.

5. 5

   Allow the cutlets to cool completely so that they firm up and hold their shape.

6. 6

   For the sauce, heat the oil in a skillet over medium heat. Add the garlic, capers, oregano, and olives; sauté briefly until the garlic is fragrant, without letting it burn.

7. 7

   Add the tomato passata, then season with salt and pepper. Stir to distribute the flavors throughout the sauce.

8. 8

   Gently place the lentil cutlets in the sauce. Cook them for about 5 minutes without moving them, so they remain intact and absorb the flavors.

9. 9

   Serve the cutlets hot with the tomato sauce. They were paired with marinated raw zucchini and a salad of green beans, potatoes, and sesame tomatoes.

Notes

The author recommends not making the cutlets too thin, as this helps them remain firmer. The transcript does not specify the amount of oil; one tablespoon was estimated. The lentils require approximately 12 hours of soaking, included in the total time.

Nutrition per serving

• main
• vegetarian
• vegan
• dairy-free
• gluten-free
• family-friendly
• Mediterranean
• one-pan