Easy Lentil Pastries Recipes
LENTIL CHILI
This makes for a pleasant alternative to your standard chili. It's also much lower in fat and has no meat! Enjoy! This recipe is from the WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 15 minutes.
Provided by Robyn Webb
Categories Soups, Stews and Chili Recipes Chili Recipes
Yield 6
Number Of Ingredients 10
Steps:
- In a large pot over medium high heat, combine the oil, onion and garlic and saute for 5 minutes. Stir in the lentils and bulgur wheat. Add the broth, tomatoes, chili powder, cumin and salt and pepper to taste. Bring to a boil, reduce heat to low and simmer for 30 minutes, or until lentils are tender.
Nutrition Facts : Calories 280.9 calories, Carbohydrate 45 g, Fat 6.1 g, Fiber 16.6 g, Protein 13.8 g, SaturatedFat 0.8 g, Sodium 375.6 mg, Sugar 3.8 g
EASY LENTIL PASTRIES
Make savoury bakes the easy way - our tasty pastry pockets filled with lentil and feta are ideal for a quick lunch, starter or snack. They use just four ingredients
Provided by Miriam Nice
Categories Lunch, Snack, Starter, Supper
Time 40m
Yield Makes 24 (serves 6 as a starter)
Number Of Ingredients 4
Steps:
- Heat oven to 200C/180C fan/gas 6. Unroll the pastry and cut into 24 squares. Divide the lentils and feta between the pastry squares, leaving a border around the edge. Beat the egg and brush a little of it onto the edges of the pastry, then pinch together to seal in a cross shape at the top. Transfer the pastries to a large baking sheet, brush with the remaining beaten egg and bake for 20 mins until golden. Serve as a starter with dressed leaves.
Nutrition Facts : Calories 353 calories, Fat 22 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 1.3 milligram of sodium
THE BEST RED LENTIL DAHL
This easy Lentil Daal is packed with flavour, and is super-simple to make in 1 pot in 25 minutes.
Provided by Kate Hackworthy | Veggie Desserts
Categories Main Meals
Time 20m
Number Of Ingredients 17
Steps:
- Heat the oil in a large pan over a medium heat. Add the onion and cook gently for 5 minutes. Add the garlic, ginger and red chilli and cook for a few minutes.
- Grind the cumin, coriander and mustard seeds lightly in a pestle and mortar, then add to the pan, along with the turmeric and garam masala and cook for 1 minute.
- Add the lentils, tomatoes with their juice, coconut milk and broth/stock, then stir to combine. Season with salt and pepper and cook on a medium/low heat for 15-20 minutes until reduced and thick. If you have time, you can leave it a little longer on a very low heat for even more flavor (just stir often and check it doesn't scorch on the bottom of the pan).Taste and add more chilli if desired.
- Stir in the lemon juice and spinach until it wilts.
- Serve warm with rice, naan bread or poppadoms.
- Set the Instant Pot to 'saute' setting and heat the oil. Add the onion and cook, stirring, for about 4 minutes until it gets soft but not browned. Add the garlic, ginger and red chilli and cook for a minute, then turn off the Instant Pot.
- Grind the cumin, coriander and mustard seeds lightly in a pestle and mortar, then add to the pan, along with the turmeric and garam masala and cook, stirring, for 1 minute (there will be enough heat left in the Instant Pot to do this).
- Stir in the lentils, tomatoes, coconut milk and broth/stock. Put the lid on the Instant Pot, close the steam vent and set to Manual (Pressure Cook)/High Pressure pressure using the manual setting, then set the time to 8 minutes.
- After the time is up, wait for 10 minutes and then carefully use the quick release valve to release remaining pressure, or let the pressure release naturally. Stir in the lemon juice and the spinach until it wilts and serve!
- Heat the oil in a frying pan over a medium heat. Add the onion and cook gently for 5 minutes. Add the garlic, ginger and red chilli and cook for a few minutes.
- Grind the cumin, coriander and mustard seeds lightly in a pestle and mortar, then add to the frying pan, along with the turmeric and garam masala and cook for 1 minute.
- Add the onion mixture to the bowl of the slow cooker, along with the lentils, tomatoes, coconut milk and broth/stock. Place lid on slow cooker and cook on high for 4-5 hours or low for 8-10 hours.Taste and cook longer if necessary for the lentils to be lovely and soft. Season with salt and pepper and stir in the lemon juice and spinach.
Nutrition Facts : Calories 293 kcal, Carbohydrate 31 g, Protein 11 g, Fat 15 g, SaturatedFat 12 g, Sodium 452 mg, Fiber 12 g, Sugar 4 g, ServingSize 1 serving
LENTIL PASTIES
A veggie version of my corned beef pasties, these can also be served hot or cold as a picnic or for lunch.
Provided by English_Rose
Categories Lunch/Snacks
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oven to 400°F.
- Roll out the pastry and cut out 6 circles 8in in diameter.
- Heat the oil and cook the onions and carrots slowly in it until soft.
- Take off the heat and stir in the spices, tomato paste, lentils and seasoning. Divide the mixture between the six circles and crimp the edges together.
- Brush with a little of the beaten egg. Put on a baking sheet and bake in the oven for 20-30 minutes until the pastry is golden. Serve hot or cold.
Nutrition Facts : Calories 865.7, Fat 50.2, SaturatedFat 12.2, Cholesterol 35.2, Sodium 792.4, Carbohydrate 87.7, Fiber 13, Sugar 5.4, Protein 17.4
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