Red lentils are one of my best vegan protein sources simply because these babies are fast, easy and taste really really good, no pun intended ;-). Whole wheat is way much filling than refined and bleached white flour so the health punch is heavy. Yes I used some butter in making the puff
pastry but I was out of my cold pressed oils (peanut/sesame/olive oil), BTW butter is way much more healthier than the ‘vegetable oil’ which is made synthetically in the lab with ABSOLUTELY no vegetables involved. I always find many food bloggers with too much bla before jotting the recipe and I plan not to be that annoying blogger, so without further adieu, let’s get cooking
Red lentil Curry Recipe
- 1 cup red lentils, preferably grade 1, they have beast flavour and texture
- 1 potatoes
- 1 tomato
- 1 onion
- 1 bunch ndania/cilantro/coriander leaves
- 1 clove of garlic
- 1 cup of vegetable stock or water
- 1 tablespoon sunflower/coconut/peanut oil for frying
- Heat the sauce pan for 3 minutes on medium heat the add the oil and heat for 30 seconds.
- Add the finely chopped garlic clove and cook til lightly brown in colour.
- Add the onions and cook til transcluscent.
- Add tomatoes, ndania stalks, chopped potato and saute slowly adding warm stock or warm water (to avoid intefering with the temperature in the pot).
- Reuce to simmer and leave the lid open to reduce it into a thick sauce, about 5 minutes.
- Add the soaked and rinsed lentils (soaked for 20 minutes) and bring to a boil.
- Reduce the heat to a simmer (ocassional bubble) and leave it to cook for 15 minutes for al dente (crunchy lentils to avoid overcooking them in the oven)
Puff Pastry Recipe
- Unsalted Butter
- Whole wheat flour
- Natural salt
- Honey (I used organic honey made from my Aunt’s own farm)
Step One – The Butter Block Recipe
- Mix 1 heaped tablespoon of wheat with 5 tablespoons of butter (ratio here is 5:1 for butter and flour).
- Add half a teaspoon of natural salt and work it neatly into a rectangular block.
- Cover in cling film (plastic foil) and chill in the fridge til firm.
Step Two – Dough Recipe
- Add the flour and butter, this time 5 parts flour and 1 part butter and knead with your hands, together with the salt and honey, until it stops being sticky, about 5 minutes.
- Leave the dough to sit/stand for 30 minutes so that the flavours mingle.
- Rolling the puff pastry is art in and of itself, so please read this blog post to get a good picture.
- Leave the puff pastry to stand for another thirty minutes and roll into a big flat rectangle.
- Using a bowl, curve out circular pastries and put the lentils in between then fold once half-wise.
- Cover, brush with some oil and bake on low heat (160) for 30 minutes in a preheated oven.
Serve warm with fruit juice, yum