LENTIL CUTLET

Yield: approximately 6 servings

Reduced Sodium “Chicken Style” Quick Mix
lentils, cooked and drained
water
Oil
flour

8 ounces
1 cup
1 cup
3 Tablespoons
1 Tablespoon

In a mixing bowl, mix drained lentils into the Chicken-Style Quick Mix. Let set for 5-10 minutes and then add ¾ cup water and 2 Tablespoons oil.
Mix until the a dough is formed (in an electric mixer, about 2-3 minutes on medium speed).
Remove dough from mixing bowl and place onto a floured surface and press into a tight roll, adding flour if needed to help the surface lentils bind to the protein.
Slice into 12 portions and press into an oval shape. Dust with flour.
Heat remaining oil in a sauté pan over medium low heat.
Cook the cutlet on one side until lightly brown (about 2-3 minutes), flip and lightly brown the second side about 2-3 minutes more.
Add ¼ cup water to pan, cover and let cook until water has evaporated (about 3-5 minutes). The protein should be firm to touch.

Note: The above formula has a dominate chicken type flavor. If you want a stronger lentil flavor use the lentil cooking water in place of plain water.

Flavor options: Tikka Masala sauce is a perfect complement to this dish. You can use any curry, French, or flavor profile of your choice in the protein to give it a unique flavor profile.