Best Easy Lentil Pastries Recipes

LENTIL PASTIES

Lentil Pasties image

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

Ingredients

2 lbs shortcrust pastry
8 ounces onions, peeled and finely chopped
8 ounces carrots, peeled and finely diced
1 lb cooked lentils (puy)
1 tablespoon tomato paste
1 tablespoon vegetable oil
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon paprika
salt and pepper
1 egg, beaten, for glazing

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

BASIC LENTILS

Basic lentils image

Make our tasty lentil recipe and use it as a base to make three more fabulous dishes. By itself it's a tasty vegan, low-fat and gluten-free meal

Provided by Sophie Godwin - Cookery writer

Categories Side dish, Supper

Time 55m

Yield Makes 6 portions

Number Of Ingredients 11

Ingredients

2 tbsp coconut oil
2 onions , chopped
4 garlic cloves , chopped
large piece of ginger , chopped
300g red split lentils
1 tsp turmeric
2 tomatoes , roughly chopped
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp black mustard seeds
1 lemon , juiced

Steps:

Melt 1 tbsp coconut oil in a large saucepan. Add the onion and a pinch of salt, and cook for 8 mins. Stir in the garlic and ginger and cook for a few mins more. Add the lentils, turmeric and tomatoes, stir to combine, then pour in 1 litre of water. Bring to the boil, then turn down and simmer for 25-30 mins, stirring occasionally, until the lentils are tender.
Heat the rest of the oil in a frying pan. When it's very hot, add the spices and fry for a min or so until fragrant, then stir them through. Add the lemon juice and season to taste. Will keep for four days in the fridge, or freeze it in batches and use to make our lentil kedgeree, lentil fritters, or spinach dhal with harissa yogurt.

Nutrition Facts : Calories 230 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 13 grams protein, Sodium 0.1 milligram of sodium