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Author Topic: Quinoa and Red Lentil Cutlets  (Read 1650 times)

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Quinoa and Red Lentil Cutlets
« on: October 16, 2008, 11:45:57 AM »

Quinoa and Red Lentil Cutlets


1/2 cup quinoa, rinsed several times and drained
3/4 cup red lentils, rinsed
1/2 medium onion, minced
3-4 cloves garlic, minced or pressed
2 tablespoons olive oil
1/2 teaspoon rosemary, crushed
1/4 teaspoon black pepper, freshly ground
1 teaspoon poultry seasoning (or 1/2 tsp. rubbed sage, 1/2 tsp. ground thyme)
1 teaspoon thyme
1 tablespoon nutritional yeast
1/2 teaspoon celery salt
1 teaspoon salt
1 teaspoon smoked paprika
3/4 cup vital wheat gluten


Cook the quinoa and lentils in about 4 cups of water until lentils are tender, about 20 minutes. Remove from heat and allow to cool slightly.

Preheat the oven to 350F. Lightly oil a baking sheet.

After the quinoa/lentil mixture has cooled enough so that you can handle it easily, drain the excess water and pour the mixture into a large bowl. Add all the remaining ingredients except the gluten and stir well. Mix in the gluten and then use your hands to gently knead the dough for about 5 minutes, to develop the gluten.

Divide the dough in half; then divide each half in half. Then divide each piece in half again until you have 8 pieces. Flatten them so that they're about 1/2-3/4-inch thick and shape them into rectangles. Put them on the baking sheet and bake for 20 minutes. Turn each one over and bake for another 10-15 minutes, but be careful not to overcook or they will be dry. Serve hot with your choice of gravy.
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