Download Stashcook Now. Get the best meal planning app for your family.

Spiced Lentil Pockets Recipe

Name: Spiced Lentil Pockets
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 10
Ingredients: 200 g Whole Wheat Flour; 1/2 Tsp Salt; 6 Tsp Olive Oil, Plus Extra For Frying; 120 ml Water; 150 g Red Lentils; 1 Medium Carrot, finely diced; 100 g Frozen Corn; 1 Tsp Mustard Seeds; 1/2 Tsp Turmeric Powder; 1 Tsp Coriander Powder; 1 Tsp Curry Powder; 1 Tsp Fresh Ginger, grated; 2 Tbsp Fresh Cilantro, chopped

Stashcook

These pockets are like little pies filled with tasty lentils and veggies. They are golden and crispy outside, with a yummy, spicy mix inside. You can eat them with your hands and dip them in sauce!

Ingredients

200 g Whole Wheat Flour

1/2 Tsp Salt

6 Tsp Olive Oil, Plus Extra For Frying

120 ml Water

150 g Red Lentils

1 Medium Carrot, finely diced

100 g Frozen Corn

1 Tsp Mustard Seeds

1/2 Tsp Turmeric Powder

1 Tsp Coriander Powder

1 Tsp Curry Powder

1 Tsp Fresh Ginger, grated

2 Tbsp Fresh Cilantro, chopped

Method

Rinse the red lentils and cook them according to package instructions until tender. Drain any excess water and set aside.

In a pan, heat 1 tsp of olive oil over medium heat. Add mustard seeds and wait until they start to pop. Then add the diced carrot and cook for about 5 minutes until slightly soft.

Stir in the frozen corn, cooked lentils, turmeric, coriander, curry powder, and grated ginger. Cook for another 5 minutes. Remove from heat and stir in chopped cilantro. Allow the mixture to cool.

For the dough, mix the whole wheat flour and salt in a large bowl. Add 5 tsp of olive oil and rub into the flour until well combined. Gradually add water and knead into a smooth dough. Cover and let it rest for 30 minutes.

Divide the dough into 10 equal parts. Roll each part into a ball, then flatten into a circle about 15 cm in diameter on a lightly floured surface.

Cut the circles in half to create semi-circles. Brush the straight edge with water, fold into a cone shape, and fill with the lentil mixture. Seal the edges by pinching and pressing with a fork.

Heat a pan with olive oil for frying over medium heat. Fry the pockets in batches until golden brown and crispy, about 3-4 minutes on each side. Place on paper towels to drain excess oil.

Serve the spiced lentil pockets warm with your favorite chutney or dipping sauce.

The simple meal planning app

Social

Email:

hello@stashcook.com