Lentil and Chanterelle Cutlets

Welcome to a delightful vegetarian twist on a classic Eastern European comfort food! These Lentil and Chanterelle Cutlets, or 'kotlety' as they are lovingly called, are a testament to how versatile and delicious plant-based cooking can be. Forget bland veggie patties; this recipe combines the earthy, wholesome flavor of lentils with the unique, peppery notes of wild chanterelle mushrooms. The result is a batch of incredibly tender, savory cutlets that are baked, not fried, making them a healthier choice. Perfect for a hearty family dinner or a special meal to impress your guests!

Lentil and Chanterelle Cutlets

Cooking: 1 hour

Quantity: 8 Servings

Per serving

Calories: 195 kcal

Proteins: 11 g

Fats: 7.5 g

Carbohydrates: 20 g

Ingredients for Lentil and Chanterelle Cutlets

• 250 g green lentils
• 330 g chanterelles
• 85 g onion
• 110 g carrots
• 30 g basil
• 2 chicken eggs
• 40 g mannaya krupa (semolina)
• 2 cloves of garlic
• bay leaf
• salt, vegetable oil

How to Make Lentil and Chanterelle Cutlets

Place the mushrooms in a bowl with cold water and let them sit for a few minutes to loosen any debris. Then, wash them thoroughly and rinse under running water.

Soaking and washing the mushrooms

Place the chanterelles in a deep pot, add 1.5 liters of cold water, salt, 2 cloves of garlic, and a bay leaf. Bring to a boil and cook for 30 minutes. You can save the mushroom broth for making soup or freeze it for later use.

Boiling the mushrooms

Put the lentils in a colander, rinse under running water, and transfer to a pot. Add 700 ml of cold water, salt to taste, bring to a boil, and cook for half an hour over moderate heat. Then, drain the lentils in a sieve.

Boiling the lentils

Finely chop the onion. Coarsely grate the carrots or shred them into strips. Heat vegetable oil in a frying pan and sauté the vegetables for 10 minutes until soft. Season with salt and pepper.

Chopping and sautéing the onion and carrots

Place the cooked lentils, cooked chanterelles, fresh green basil, and sautéed vegetables into a blender.

Placing all ingredients in a blender and adding basil

Blend the ingredients until you have a thick and smooth purée. Taste it and add more salt if necessary.

Blending the ingredients for the lentil and chanterelle cutlets

Combine the blended mixture with raw chicken eggs and mannaya krupa (semolina, a type of wheat flour that acts as a binding agent), and mix to form the cutlet base.

Adding semolina and a chicken egg to the cutlet mixture

Grease a baking dish with cooking oil. Form the cutlets, leaving a small space between them. You’ll need about one heaping tablespoon of the mixture for each cutlet.

Forming the lentil and chanterelle cutlets on a baking sheet

Preheat the oven to 200°C (400°F). Place the baking dish on the middle rack and bake for 15 minutes. Since the ingredients in the mixture are already cooked, the cutlets don’t need much time in the oven.

Baking the lentil and chanterelle cutlets in the oven

Serve hot. These cutlets are meant to be eaten piping hot, straight from the oven—this is a must!

Lentil and Chanterelle Cutlets