This is my “company” or Sunday dinner version of lentils. Wouldn’t it be nice if every sit-down restaurant served something like this? Even if vegans are only 2% of the population (for now), most of us have spouses, friends, colleagues, and family, so restaurants who serve vegan options can increase their sales by at least a couple of percentage points. And in this economy, that can mean the difference between survival and failure. Here, I served my lentil almond cutlet over couscous with salad. Simple, elegant, delicious, and healthy. Try it with a marinara sauce or Creamy Gravy.
Lentil Almond Cutlets
1/2 cup almonds
1 cup whole-wheat flour
2 Tablespoons fortified nutritional yeast flakes
4 teaspoons ground flax seeds
4 teaspoons dried parsley
1 Tablespoon onion powder
1 Tablespoon Italian seasoning
2 teaspoons celery seed
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon dried sage
1/4 teaspoon freshly ground black pepper
1 large carrot, grated
8 ounces mushrooms
2 cups cooked lentils
2 Tablespoons ketchup
2 teaspoons olive oil
- Grind the almonds in a food processor or blender; add to a large bowl.
- Add the dry ingredients to the bowl and mix.
- Grate the carrots and the mushrooms (or pulse in the food processor or blender) and add to the bowl.
- Add the lentils and the ketchup.
- Mix and mash together well.
- Form into 8 cutlets.
- Spray a little olive oil on a non-stick griddle and place cutlets on it.
- Cook for about 5 minutes on each side, or until browned on each side.
Servings: 8
Cooking Times
Preparation Time: 50 minutes
Cooking Time: 10 minutes
Total Time: 1 hour
Nutrition Facts
Serving size: 1/8 of a recipe (5.3 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
| Nutrient |
Amount |
Daily Value |
| thiamine |
1.61mg |
108% |
| riboflavin |
1.66mg |
97% |
| vitamin B6 |
1.5mg |
75% |
| manganese |
1.36mg |
68% |
| niacin |
10.86mg |
54% |
| folate |
201.15mcg |
50% |
| fiber |
10.5g |
42% |
| vitamin A |
1592.78IU |
32% |
| phosphorus |
296.53mg |
30% |
| vitamin E |
2.67mg |
27% |
| copper |
0.54mg |
27% |
| magnesium |
105.24mg |
26% |
| protein |
12.29g |
25% |
| selenium |
16.77mcg |
24% |
| sodium |
470.21mg |
20% |
| iron |
3.55mg |
20% |
| potassium |
650.85mg |
19% |
| vitamin B12 |
1.01mcg |
17% |
| zinc |
2.34mg |
16% |
| vitamin K |
10.38mcg |
13% |
| fat |
8.69g |
13% |
| pantothenic acid |
1.34mg |
13% |
| Calories |
235.94 |
11.8% |
| carbohydrates |
31.04g |
10% |
| calcium |
83.44mg |
8% |
| vitamin C |
4.3mg |
7% |
| vitamin D |
1.22IU |
<1% |
| cholesterol |
0mg |
0% |
This blog uses the latest nutritional data available from the USDA (United States Department of Agriculture), and the FDA (United States Food and Drug Administration), as well as nutritional data provided by food growers and manufacturers about their products. We believe the information on this website to be accurate. However, we are not responsible for typographical or other errors. Nutrition information for recipes is calculated by Living Cookbook based on the ingredients in each recipe based on statistical averages. Nutrition may vary based on methods of preparation, origin and freshness of ingredients, and other factors.
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