Harissa Lentil & Kumara Pies
PREP + COOK TIME 1 hour 15 mins + standing MAKES 8
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