- ½ cup red lentils
- 1 big onion
- 1 big carrot
- 1 tablespoon soy sauce
- 1 egg
- 1 garlic clove
- 2 tablespoons of OLE! Pastena dry tomato paste with Correggio cheese
- 2 flat tablespoons breadcrumbs (plus more for coating)
- 1/2 teaspoon sweet pepper
- 1/2 teaspoon curcuma,
- salt, pepper
- 2 tablespoons chopped parsley
Rinse lentils and add 1 cup of salted water. Cook on low heat for approx. 15 minutes to allow the lentils to absorb the liquid and soften. Stir occasionally to prevent sticking to the bottom.
In the meantime, finely chop the onion and sauté it in a pan with the crushed garlic. After a short while, add the carrots grated on large holes. Add soy sauce and keep frying until the vegetables are soft.
Move lentils to a bowl, add the fried vegetables, egg, spices, chopped parsley, Pastena, and breadcrumbs. Form cutlets and coat in breadcrumbs.
Fry on hot oil until both sides are brown – the top must be crispy.