June 2, 2013

22*52 Lentil Pie

It was time for some savory baking again. Something special. Unusual.

And yes, I'm a bit brief today. Not your fault though...

Lentil Pie

1  puff pastry dough (or alternatively 1 pie crust)
2 shallots or 4 small spring onions
2 tablespoons olive oil
100 g (3.5 oz) red or beluga lentils
200 ml (0.85 cup) vegetable broth
salt, pepper, ground cumin
2 eggs, beaten
cilantro (fresh or dried)
  • Put the puff pastry dough in a quiche or springform pan and pull it up 2 cm (0.8 in) around the rim. Preheat oven to 200°C (390°F).
  • Heat up olive oil and fry the finely chopped shallots or spring onions. Add lentils and broth, bring to a boil and let simmer for about 10 minutes. Season with salt, pepper, and cumin. Let cool a bit.
  • Mix the lentils with the eggs and coriander and pour onto puff pastry.
  • Bake on a lower oven rack for about 30-40 minutes.
My modifications:
The original recipe calls for red lentils. It definitely looks nicer but I only had the black beluga lentils at home and they tasted very good as well. It just looks different.
The original recipe also calls for a frozen Mexican herb mix which I didn't get at my supermarket but adding ground cumin and cilantro will do the trick.
The biggest change I made is that the original recipe is topped with 4 smoked trout filets which I just omitted.

The taste:
Very good! Will definitely make it again, maybe next time in a muffin pan to make it a bit prettier and to get the filling to be a bit less flat. But nothing bad to say about the taste. Serve it with a mixed salad, a steak, or pan-fried mushrooms. Still good cold the next day so don't be afraid of left-overs...

Any unusual baking recipe you would like to share? Please do!

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