Harissa Lentil & Kumara Pies

PREP + COOK TIME 1 hour 15 mins + stand­ing MAKES 8

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2 ta­ble­spoons olive oil 1 red onion, finely chopped 3 cloves gar­lic, finely chopped 1 cel­ery stalk, finely chopped 2 ta­ble­spoons harissa 1 tea­spoon ground cumin 1 tea­spoon ground co­rian­der 2¼ cups French-style green lentils, rinsed 2 or­ange kumara, cut into 3cm pieces 2 cups vegetable stock ½ cup water 400g canned cherry toma­toes 60g baby spinach ½ cup flat-leaf pars­ley leaves ½ cup co­rian­der leaves 1½ tea­spoons finely grated lemon zest salt and black pep­per 4 sheets puff pas­try 1 egg, lightly beaten

HERB & LEMON YO­GHURT

1 cup Greek nat­u­ral yo­ghurt ¼ cup coarsely chopped flat-leaf pars­ley ¼ cup coarsely chopped co­rian­der 1 ta­ble­spoon finely chopped pre­served lemon zest 1 ta­ble­spoon lemon juice

1 Heat oil in a large saucepan over medium heat; cook onion, gar­lic and cel­ery for 5 min­utes or un­til onion is soft.

2 Add harissa, cumin and ground co­rian­der; cook, stir­ring, for 1 minute or un­til fragrant. Add lentils, kumara, stock and the water; bring to the boil. Re­duce heat, sim­mer, cov­ered, for 20 min­utes or un­til the lentils are ten­der.

3 Add toma­toes; sim­mer, un­cov­ered, for 5 min­utes or un­til thick­ened. Stir in spinach, pars­ley, fresh co­rian­der and zest; sea­son to taste; cool.

4 Mean­while, make Herb and lemon yo­ghurt (see be­low).

5 Pre­heat oven to 180°C. Grease eight 1-cup pie tins. Cut eight 13cm squares from pas­try.

6 Fill pie tins with cooled lentil fill­ing; top with pas­try squares, press­ing edges to seal. Brush tops with egg. Cut small steam holes in top of pies.

7 Bake pies for 30 min­utes or un­til pas­try is golden and fill­ing is hot. Serve with Herb and lemon yo­ghurt.

Herb & lemon yo­ghurt

Com­bine in­gre­di­ents in a bowl; chill un­til re­quired.

PER SERVE En­ergy 638kcal, 2673kj • Pro­tein 24g • To­tal Fat 22g • Sat­u­rated Fat 10g • Car­bo­hy­drate 76.3g • Fi­bre 16g • Sodium 607mg

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