Black lentil and teff cutlets with red wine tomato sauce

A nice, nutrient dense alternative to chick peas, seitan, tofu, tempeh, etc., paired up with a simple red sauce. Add a couple tablespoons of minced sun-dried tomatoes for a little extra chew and flavour. Pictured with roasted potatoes, kale and artichokes.


For the cutlets
1 1/2 cups of water (divided 1/2 cup, 1 cup)
1/4 cup of black beluga lentils
1/4 cup of teff
1 piece of kombu
A pinch of sea salt
2T of olive oil
2t of tamari
2T of nutritional yeast
Sea salt and black pepper to taste

For the sauce
1T of cooking oil
1T of dried basil
1T of garlic, minced
1/4 cup of red wine*
1/2 cup of passata (tomato puree)
2T of nutritional yeast
Sea salt and black pepper to taste

Make the cutlets first, then the sauce.

Bring 1/2 cup of water to a boil in a pot with a lid.
Add the kombu and the lentils.
Reduce to low, cover and simmer for 15 minutes.
Return to medium-high.
Add the teff and the remaining cup of water.
Bring the pan to a gentle simmer.
Reduce to low, cover and simmer for 20-25 minutes or until the water has been absorbed.
Stir frequently to keep the teff from sticking.
Remove from heat, remove the kombu, add the remaining ingredients and stir to combine.
Pour/spoon into a 3″x9″ baking dish and smooth the top with the back of a spoon.
Refrigerate for 15 minutes uncovered to let the cutlets setup.
Preheat the oven to 400F.
Gently turn out from the baking dish, slice into two cutlets width-wise.
On a lightly oiled cookie sheet or similar, bake the cutlets on the middle rack for about 25-30 minutes until they are very lightly browned.
When done, remove the oven, and let rest 10 minutes before plating.
While the cutlets bake, make the sauce.
Bring the oil to heat on medium high.
Saute the garlic and basil in the oil on medium high for 1 minute.
Add the wine and reduce for 2-3 minutes.
Add the passata and the sugar.
Reduce the heat to medium low and simmer until reduce to about 1/2 all total.
Remove from heat, add the nutritional yeast and stir to combine.
Spoon over the cutlets when ready.

*More and more wines are produced without the use of animal ingredients to fine and filter the wine (e.g., egg albumen, isinglass). The quality of the red wine makes a big difference to the sauce. Pick one you like to drink

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