Lentil and Mushroom Schnitzel: The Crispy Vegetarian Alternative Everyone Will Love

Who doesn't love schnitzel? If you're a schnitzel fan but aren't in the mood for a meat-based meal, and you enjoy experimenting with new and creative recipes, you must try this delicious version made from lentils and mushrooms.

The only preparation required in advance is soaking the lentils overnight.

Place 1 cup of black or red lentils in a bowl of water, cover the bowl with a plate, and leave it on the countertop overnight.

The next day, cook the lentils in their soaking water with 1 teaspoon ground ginger for about 15 minutes over medium heat, until they come to a boil and soften.

Meanwhile, sauté the following ingredients in a little olive oil:

• 1 container brown or white button mushrooms, diced

• 1 red onion, finely chopped

• 1 bunch fresh cilantro, finely chopped

Transfer the cooked lentils to a food processor and blend until smooth. Add the mushroom mixture and season with a little salt, black pepper, and cumin.

Add:

• 1 egg

• ½ cup breadcrumbs mixed with sesame seeds

Mix well until a uniform mixture forms.

Shape the mixture into round patties and place them on a baking tray lined with parchment paper.

Bake until golden brown and crisp.

Alternatively, you can lightly fry the lentil schnitzels on both sides using a small amount of cooking spray or oil.

Serve hot and enjoy!

This hearty, protein-rich schnitzel is packed with flavor and makes a wonderful vegetarian alternative to traditional schnitzel.