French lentil pastry

4 1 ratings
Total time 40 mins
15 mins preparation time
25 mins cooking time

This delicious dish combines crispy French puff pastry with an aromatic filling of green and red lentils and sun-dried tomatoes. Gentle yet full of flavour, perfect as a snack or light meal. Adding chilli pepper gives the dish a spicy kick that will delight lovers of spicy cuisine.

Ingredients

2 portion(s)
100 g
cooked green lentils
50 g
cooked red lentils
40 g
sun-dried tomatoes in oil
 ½ 
small onion
1 tbsp
rapeseed oil
 ½ tsp
dried marjoram
1 tbsp
chopped parsley
 ½ tbsp
chopped chilli
1 pinch
coarsely ground pepper
150 g
French puff pastry
1 
beaten egg (for brushing the pastry)
1 tsp
sesame seeds

Sauce:

1 tsp
rice vinegar
1 tsp
agave syrup
1 tbsp
ketchup
1 tsp
chopped parsley
Nutritional facts (per portion): 2301 kJ  /  550 kcal
33 g Fat
15 g Protein
64 g Carbohydrates

Preparation

Step 1

2 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce1 tsp rice vinegar – 1 tsp agave syrup – 1 tbsp ketchup – 1 tsp chopped parsley

Mix the sauce ingredients and set aside while preparing the dish.

Step 2

100 g cooked green lentils – 50 g cooked red lentils – 40 g sun-dried tomatoes in oil –  ½  small onion – 1 tbsp rapeseed oil – 1 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce ½ tsp dried marjoram – 1 tbsp chopped parsley –  ½ tbsp chopped chilli – 1 pinch coarsely ground pepper

Preheat the oven to 200 °C. Cut the sun-dried tomatoes into small pieces and sauté the diced onion in oil. Then mix with the cooked green and red lentils, sun-dried tomatoes, chilli, soy sauce, spices, and herbs.

Step 3

150 g French puff pastry – 1  beaten egg (to coat the pastry) – 1 tsp sesame seeds

Unroll the puff pastry on a baking tray lined with greaseproof paper. Spread the filling evenly over it. Roll the pastry along the longer side to form a roll. Brush the top with beaten egg and sprinkle with sesame seeds. Lightly score the pastry in several places.

Step 4

Place the baking tray in the preheated oven and bake for 20-25 minutes until the pastry is golden and crispy. After baking, let it cool for a few minutes, then slice and serve with the sauce.

Tip:

For this recipe, you can use green, red or yellow lentils on their own or a mixture of all three.

Recipe-ID: 1220

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2 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce1 tsp rice vinegar – 1 tsp agave syrup – 1 tbsp ketchup – 1 tsp chopped parsley

Mix the sauce ingredients and set aside while preparing the dish.

100 g cooked green lentils – 50 g cooked red lentils – 40 g sun-dried tomatoes in oil –  ½  small onion – 1 tbsp rapeseed oil – 1 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce ½ tsp dried marjoram – 1 tbsp chopped parsley –  ½ tbsp chopped chilli – 1 pinch coarsely ground pepper

Preheat the oven to 200 °C. Cut the sun-dried tomatoes into small pieces and sauté the diced onion in oil. Then mix with the cooked green and red lentils, sun-dried tomatoes, chilli, soy sauce, spices, and herbs.

150 g French puff pastry – 1  beaten egg (to coat the pastry) – 1 tsp sesame seeds

Unroll the puff pastry on a baking tray lined with greaseproof paper. Spread the filling evenly over it. Roll the pastry along the longer side to form a roll. Brush the top with beaten egg and sprinkle with sesame seeds. Lightly score the pastry in several places.

Place the baking tray in the preheated oven and bake for 20-25 minutes until the pastry is golden and crispy. After baking, let it cool for a few minutes, then slice and serve with the sauce.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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