Whole Wheat Lentil Pie Recipe

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

lentil pie

You won’t even miss the meat

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

Ingerdients

  • 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

Method

  1. Heat the sauce pan for 3 minutes on medium heat the add the oil and heat for 30 seconds.
  2. Add the finely chopped garlic clove and cook til lightly brown in colour.
  3. Add the onions and cook til transcluscent.
  4. Add tomatoes, ndania stalks, chopped potato and saute slowly adding warm stock or warm water (to avoid intefering with the temperature in the pot).
  5. Reuce to simmer and leave the lid open to reduce it into a thick sauce, about 5 minutes.
  6. Add the soaked and rinsed lentils (soaked for 20 minutes) and bring to a boil.
  7. 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

Ingerdients

  • 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

  1. Mix 1 heaped tablespoon of wheat with 5 tablespoons of butter (ratio here is 5:1 for butter and flour).
  2. Add half a teaspoon of natural salt and work it neatly into a rectangular block.
  3. Cover in cling film (plastic foil) and chill in the fridge til firm.

Step Two – Dough Recipe

  1. 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.
  2. Leave the dough to sit/stand for 30 minutes so that the flavours mingle.
  3. Rolling the puff pastry is art in and of itself, so please read this blog post to get a good picture.
  4. Leave the puff pastry to stand for another thirty minutes and roll into a big flat rectangle.
  5. Using a bowl, curve out circular pastries and put the lentils in between then fold once half-wise.
  6. Cover, brush with some oil and bake on low heat (160) for 30 minutes in a preheated oven.

Serve warm with fruit juice, yum

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s