Description
A flavorful and easy meatless main dish featuring lentils, carrots, and spices baked in a flaky puff pastry.
Ingredients
Scale
- 1 cup green or brown lentils
- 1 onion, chopped
- 2 carrots, diced
- 2 cloves garlic, minced
- 2 teaspoons cumin
- 1 teaspoon coriander
- 1 teaspoon cinnamon
- Salt and pepper to taste
- 1 cup vegetable broth
- 1 tablespoon olive oil
- 1 sheet puff pastry
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- In a pot, heat olive oil over medium heat. Add the chopped onion and carrots and sauté until softened, about 5-7 minutes.
- Stir in minced garlic, cumin, coriander, cinnamon, salt, and pepper. Cook for another minute until fragrant.
- Add lentils and vegetable broth to the pot and bring to a simmer. Cover and cook until lentils are tender, about 20-25 minutes.
- Once cooked, remove from heat and let cool slightly.
- Roll out puff pastry and line a pie dish with it, leaving some overhang.
- Fill the pie crust with lentil mixture and fold the pastry over to seal.
- Cut slits on top of the pastry for steam to escape.
- Bake in the preheated oven for 25-30 minutes or until golden brown.
- Let cool slightly before slicing. Garnish with fresh cilantro and serve warm.
Notes
For a crispy crust, ensure the filling is not too wet before sealing the pastry. Brush the pastry with oil or milk for a golden finish.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: lentil pie, Moroccan, vegetarian dinner, comfort food, easy recipes