Pseftopetinos with a Twist

Ingredients

• 1 cup (200g) lentils, cooked 1 cup (200g) lentils, cooked
• 1 cup (150g) mushrooms, finely chopped 1 cup (150g) mushrooms, finely chopped
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 1/2 cup (60g) breadcrumbs 1/2 cup (60g) breadcrumbs
• 1/4 cup (30g) grated Parmesan cheese 1/4 cup (30g) grated Parmesan cheese
• 1/4 cup (60ml) vegetable broth 1/4 cup (60ml) vegetable broth
• 1/4 cup (60ml) Greek yogurt 1/4 cup (60ml) Greek yogurt
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 10g (Saturated Fat: 2g)
• Carbohydrates: 30g (Sugars: 3g)
• Protein: 12g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large bowl, combine the cooked lentils, chopped mushrooms, onion, garlic, dried oregano, dried thyme, ground cumin, paprika, salt, and pepper.
3. 3.
   Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the lentil and mushroom mixture and sauté for 5 minutes until the mushrooms are tender.
4. 4.
   Remove the skillet from heat and let the mixture cool slightly.
5. 5.
   Add the breadcrumbs, grated Parmesan cheese, and vegetable broth to the lentil and mushroom mixture. Mix well until the ingredients are evenly combined.
6. 6.
   Grease a baking dish with olive oil and transfer the lentil and mushroom mixture into the dish. Press it down firmly to form a compact loaf.
7. 7.
   Bake in the preheated oven for 30-35 minutes until the Pseftopetinos is golden brown and crispy on the outside.
8. 8.
   While the Pseftopetinos is baking, prepare the tzatziki sauce by combining Greek yogurt, minced garlic, chopped cucumber, lemon juice, and salt in a bowl. Mix well and refrigerate until serving.
9. 9.
   Once the Pseftopetinos is cooked, remove it from the oven and let it cool for a few minutes. Garnish with fresh parsley.
10. 10.
    Serve the Pseftopetinos slices with a dollop of tzatziki sauce and a side of fresh Greek salad.

Treat your ingredients with care...

• Lentils — Make sure to cook the lentils until they are tender but not mushy. Overcooked lentils can result in a soggy texture.
• Mushrooms — Finely chop the mushrooms to achieve a meaty texture and distribute their flavor evenly throughout the dish.
• Greek yogurt — Use thick Greek yogurt for the tzatziki sauce to ensure a creamy and tangy flavor.

Tips & Tricks

• For a smoky flavor, add a pinch of smoked paprika to the lentil and mushroom mixture.
• Serve the Pseftopetinos with warm pita bread for a more traditional Greek experience.
• Customize the spices according to your preference. Add a touch of chili powder for a spicy kick or extra garlic for a stronger flavor.
• Leftover Pseftopetinos can be refrigerated and enjoyed as a cold sandwich filling the next day.
• Experiment with different toppings such as feta cheese, olives, or roasted red peppers to add extra Mediterranean flair.

Serving advice

Slice the Pseftopetinos into thick slices and serve it as the main course. Accompany it with a generous dollop of tzatziki sauce and a side of fresh Greek salad for a complete and satisfying meal.

Presentation advice

Arrange the Pseftopetinos slices on a platter, garnish with fresh parsley, and drizzle with a little olive oil for an appetizing presentation. Serve the tzatziki sauce in a separate bowl alongside the Pseftopetinos.