Did you know that not only button mushrooms but also lentils are true superfoods? They contain essential fatty acids, antioxidants, and slowly digesting carbohydrates. This meat-free recipe is not only filling but also fits well into various diets and special dietary plans.
Ingredients:
- 1 cup red lentils
- 1 medium-sized onion, finely chopped
- 2 cloves of garlic, crushed
- 1/2 cup fresh parsley, finely chopped
- 200g button mushrooms, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper (to taste)
- 1/2 cup breadcrumbs
- 2 tablespoons flour
- Salt to taste
- Freshly ground black pepper to taste
- Olive oil for frying
Instructions:
Thoroughly rinse the red lentils and place them in a saucepan. Cover with water, bring to a boil, then reduce the heat and simmer on low for about 15-20 minutes until the lentils are tender.
Meanwhile, heat olive oil in a skillet over medium heat. Add the finely chopped onion and sauté until golden brown, about 5 minutes. Add the crushed garlic and finely chopped button mushrooms, then sauté for another 5-7 minutes until the mushrooms are softened.
Once the red lentils are cooked, drain off any excess water and transfer them to a bowl. Mash the lentils using a fork or a blender. If the mixture appears too moist, add a little breadcrumbs to thicken it.
To the mashed lentils, add the sautéed onion, garlic, and mushrooms. Add the finely chopped parsley, ground cumin, ground coriander, and cayenne pepper. Season with salt and freshly ground black pepper to taste. Mix everything together thoroughly.
Add the breadcrumbs and flour to the lentil-mushroom mixture, then knead until you have a pliable and shapeable dough.
Shape the dough into dumplings and place them in a skillet with heated olive oil over medium heat. Fry the dumplings on both sides until golden brown, approximately 4-5 minutes.
Serve the mushroom lentil dumplings with salad, vegetables, or your favorite sauce.
Bon appetit!
