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Courtesy of Kulinaria Recetas

These flavorful lentil medallions are a hearty, nutritious vegetarian option perfect for lunch or dinner. Cooked lentils are seasoned, mixed with veggies and spices, then formed into patties with a cheesy filling for a satisfying bite. They’re great paired with a fresh salad or your favorite sauce.

Ingredients

For the Medallions

• 400 g (about 2 cups dry) lentils, rinsed and cooked until tender 
• 1 medium onion, finely chopped 
• 1 carrot, grated
• 1 bell pepper, chopped 
• 2 cloves garlic, minced 
• 2 eggs, lightly beaten
• 4 tablespoons flour (oat, all-purpose, or whole wheat) 
• ½ teaspoon smoked paprika or spice mix 
• Salt and pepper, to taste 
• Optional: ½ teaspoon dried herbs (oregano, thyme, etc.) 
• Olive oil

For the Filling

• 100–150 g (about 1 cup) melting cheese of cut into small cubes 

Optional Sauce (Simple Yogurt Dip)

• ½ cup plain yogurt
• 1 tablespoon lemon juice
• 1 teaspoon olive oil
• Salt and pepper

Instructions

1. Rinse the lentils and cook them in a pot of boiling water until soft but not mushy (20–30 minutes). Drain and let cool slightly.
2. Sauté the chopped onion, carrot, bell pepper, and garlic until softened.
3. In a large bowl, combine the cooked lentils with the sautéed vegetables. Add the beaten eggs, flour, smoked paprika, dried herbs (if using), salt, and pepper. Mix well—you should be able to form a firm but pliable mixture.
4. Oil your hands with a little of oil to help handling. Take a handful of lentil mixture (about 2–3 tablespoons) and flatten it in your hand. Place a cube of cheese in the center, then cover with more lentil mixture, forming a compact medallion. Repeat with the rest of the mixture.
5. Cook the medallions in a skillet with a little bit of olive oil, about 3–4 minutes per side, until golden brown and heated through (the cheese inside should be melty).

For the Yogurt Sauce (Optional):

1. In a small bowl, whisk together the yogurt, lemon juice, olive oil, and a pinch of salt and pepper.
2. Serve the stuffed lentil medallions warm with the yogurt dip alongside a fresh salad.

Nutrition facts per serving (2 medallions, about 210 g):
Calories 355 kcal, Fat 14.2 g, Saturated Fat 5.6 g, Carbohydrates 40.8 g, Dietary Fiber 12.4 g, Sugars 4.3 g, Protein 18.9 g, Sodium 420 mg, Calcium 210 mg, Iron 5.2 mg, Potassium 760 mg, Vitamin C 22 mg.

Optional Yogurt Dip

Nutrition facts per serving (2 tbsp sauce, about 30 g):
Calories 35 kcal, Fat 2.2 g, Saturated Fat 0.9 g, Carbohydrates 2.1 g, Dietary Fiber 0 g, Sugars 1.8 g, Protein 1.6 g, Sodium 40 mg, Calcium 55 mg, Iron 0 mg, Potassium 75 mg, Vitamin C 1 mg.

A colorful and comforting Middle Eastern-inspired dish where tender eggs are gently poached in a rich, spiced tomato sauce. Great for brunch, dinner, or anytime you want something filling and flavorful. 

Ingredients

1 onion, chopped 

1 bell pepper, diced 

2–3 garlic cloves, minced 

Crushed tomatoes (about 2 cups; canned or fresh) 

Eggs (4–6, depending on how many people you’re serving) 

Hot sauce or chili of your choice (optional) 

Ground cumin, to taste 

Paprika, to taste 

Black pepper, to taste 

Nutmeg, a pinch (optional but recommended) 

Salt, to taste

Potatoes (optional, for serving) 

Instructions

1. If you’re serving potatoes on the side, peel and cut them into large wedges. Season and roast them in a preheated oven until tender and golden. 
2. Heat a large skillet over medium heat. Add a splash of oil, then sauté the chopped onion, diced bell pepper, and minced garlic until soft and fragrant. 
3. Pour in the crushed tomatoes. Stir in hot sauce (if using), cumin, paprika, black pepper, and a pinch of nutmeg. Mix well and let the sauce simmer gently for about 10–15 minutes, until it thickens slightly. 
4. Use a spoon to make small wells in the sauce. Carefully crack one egg into each well. 
5. Cover the pan and reduce the heat to low. Cook until the egg whites are set and the yolks are done to your liking —about 5–8 minutes for runny yolks. 
6. Serve hot straight from the pan, with the roasted potatoes or crusty bread to soak up the sauce.

Nutrition facts per serving (1 egg, ~¾ cup sauce + 100 g potatoes, about 280 g):
Calories 265 kcal, Fat 13.6 g, Saturated Fat 2.8 g, Carbohydrates 27.4 g, Dietary Fiber 4.9 g, Sugars 6.4 g, Protein 10.1 g, Sodium 360 mg, Calcium 72 mg, Iron 2.8 mg, Potassium 820 mg, Vitamin C 38 mg.