Red lentil cutlets Recipe

Put the lentils on a strainer. Wash several times with running cold water. Bring 300 ml of water to a boil in a saucepan. Sprinkle with salt and put the lentils in the pan. When the water boils again, let it sit for 12 minutes. After that, drain the finished lentils on a strainer. Leave before use. The lentils should cool slightly and warm up.

While the lentils are cooking, prepare the other ingredients for the cutlet. Cut the bread into the crust, pour cold drinking water over the pulp. Leave for 10 minutes to let the bread puff. Cut the onion into small cubes, finely chop the garlic. Peel the carrots and grate them on a grater. Fry the vegetables over medium heat for 5 minutes.

Peel thin stalks of parsley from a thick stem and finely chop them. Squeeze out the bread pulp. Mix it with all the prepared ingredients: lentils, roasted vegetables, herbs. Season with salt, pepper and root. Mix carefully.

Put the pan on the fire, heat the oil in it. Small cutlets prepared from the lentil mass and roll them lightly. Put the breadcrumbs on the plate. Remove the lentil cutlets from all sides. Roll off the excess layer of breadcrumbs. Place the cutlets on the pan away from each other. Fry over medium heat (this will take about 5 minutes), then flip and fry on the other side as well.