Quinoa and Red Lentil Cutlets

By blum099

Makes 8 cutlets. Each provides: 181 Calories (kcal); 1g Total Fat; (4% calories from fat); 22g Protein; 24g Carbohydrate; 0mg Cholesterol; 370mg Sodium; 8g Fiber.

Ingredients

• 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
• 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

Preparation

Step 1

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.