Lentil Dumplings With Chilli & Cumin

Lentil Dumplings With Chilli And Cumin
Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 2 people
Difficulty level: 2 out of 4

11 Ingredients

Number of servings
2
  • 1 pinch salt
  • 1 pinch freshly ground black pepper
  • 2tablespoons vegetable oil (for frying)
  • 125grams dried red lentils, rinsed and picked
  • 1 onion, roughly chopped
  • 1 fresh root ginger, roughly chopped (2.5cm piece)
  • 1 pinch ground cumin
  • 1 pinch chilli flakes
  • 2tablespoons plain flour
  • 1/2 cup Greek-style yoghurt (to serve)
  • 2teaspoons mint sauce (to serve)

Nutrition per serving

2070 Kilojoules or 494 Calories
24% of daily energy intake*
Protein
21.5grams
Fat
21.4grams
Carbs
47.8grams
Sugars
10.0grams

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Put the lentils in a pan. Add 450ml water and a pinch of salt. Gently cook over a low heat for 10-15 minutes until the lentils are soft but not mushy. Tip the lentils into a sieve to drain off any excess water.

Step 2 of 4

Put the onion and ginger in a blender or food processor, and whiz until finely chopped. Spoon in the cooked lentils, add the cumin and chilli, and season with salt and black pepper. Pulse a few times until the mixture begins to form a paste. Sprinkle in the flour, and continue to pulse until the mixture just comes together.

Step 3 of 4

Tip some extra flour onto a plate. Scoop up about a tablespoon of the lentil mixture and, with floured hands, lightly form into a ball, then gently roll in the flour until well coated. Repeat until all the mixture has been used.

Step 4 of 4

Heat enough vegetable oil for shallow-frying in a large non-stick frying pan over a medium heat. Carefully add the dumplings, cooking a few at a time if the pan is not large enough. Fry for 1-2 minutes on each side until golden. Remove from the pan with a slotted spoon, and drain on kitchen paper. To serve, mix together the yoghurt and mint sauce in a small bowl. Serve alongside the warm dumplings with a crisp green salad.

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