persian

Saffron Lentil Kotlet with Herb Yogurt

Name: Saffron Lentil Kotlet with Herb Yogurt
Yield: 1 serving
Cuisine: persian
Ingredients: 73 g brown lentils, dry; 343 g water (for cooking lentils); 60 g yellow onion, grated; 43 g egg; 17 g breadcrumbs; 15 g olive oil; 120 g plain Greek yogurt, 2%; 13 g fresh parsley, chopped; 9 g fresh dill, chopped; 9 g lemon juice; 2 g ground turmeric; 0.09 g saffron threads

This pan-fried dish pairs brown lentils, dry with plain Greek yogurt, 2%, saffron threads and yellow onion, grated. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety Heart friendly Vegetarian

Set your calorie target 650 kcal

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Estimated macros per portion

40 g Protein

72 g Carbohydrates

24 g Fat

11 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

73g brown lentils, dry 257 kcal
343g water (for cooking lentils) 0 kcal
60g yellow onion, grated 24 kcal
43g egg 61 kcal
17g breadcrumbs 67 kcal
15g olive oil 133 kcal
120g plain Greek yogurt, 2% 88 kcal
13g fresh parsley, chopped 5 kcal
9g fresh dill, chopped 3 kcal
9g lemon juice 3 kcal
0.86 tsp (2g) ground turmeric 6 kcal
0g saffron threads 0 kcal

Cooking instructions

water (for cooking lentils)
Rinse lentils and simmer in water until very tender and most water is absorbed, 18-22 minutes. Drain well and mash coarsely.
water (for cooking lentils)yellow onioneggbreadcrumbsground turmericsaffron threads
Stir mashed lentils with grated onion, egg, breadcrumbs, turmeric, salt, pepper, and saffron water. Rest 5 minutes to hydrate.
olive oil
Shape into 3-4 small patties. Heat olive oil in a skillet over medium heat.
plain Greek yogurtlemon juice
Pan-fry patties until crisp and browned, 3-4 minutes per side. Mix yogurt with chopped herbs and lemon juice. Serve kotlet with herb yogurt.