Still experimenting with lentils, this is truly a scrumptious dish which doesn’t take long to make, (especially if you use tinned lentils like I did)
Lentil and Spinach Tart
3 TBSP olive oil
1 onion chopped
2 tsp harissa paste
200g red lentils (I used two tins)
400ml veg stock
250gr spinach leaves (I just used a bag of leaves)
boiling water if needed
50gr skin on almonds
100 feta ( I have a love for the danish feta)
large handful of coriander chopped
salt and freshly ground black pepper
3 sheets of phyllo pastry, each measuring about 31 x 38 cm
Preheat oven to 180 degrees C
Heat half the oil in a large pan over a low heat gently fry the onion for 10 minutes. Add the Harissa paste (I put in an extra two teaspoons and the final product was spicy but not over bearing)and fry for 1 minute more. Stir in the lentils and stock, bring to the boil and cook for 15 minutes until the lentils are tender and the stock has been absorbed. (I skipped this step as I used tinned lentils so just added them straight to the onion).
Add spinach to the cooked lentils and stir through to wilt and add boiling water if needed (I used some veg stock in this step) Stir through almonds, feta and coriander (I didn’t have almonds or coriander at the time so substituted with sunflower seeds and mixed herbs, though will defo be using almonds the next time I make it!). Season and tip into an overproof dish with a capacity of about 1.8l.
Use the remaining oil to brush the top of each phyllo sheet, then loosely scrunch up sheets and arrange on top. Cook in the over for 25 – 30 minutes until pastry is golden (mine took about 20 minutes to get to that stage)
Serve with a green salad.( We had an avocado and cucumber salad)
This fed 3 adults with just enough for a one meal the next day so all in all it could feed 4 big people.
Bon Apetito! Enjoy!