1clove garlicpeeled and very finely chopped or crushed
½tablespoonolive oil
50gPuy lentilsor green lentils
200gfrozen spinachcan also use fresh
½teaspoonground turmeric
¼teaspoonground cardamom
salt and pepper, to taste
350mlwater
Instructions
Add all of the dough ingredients to a bowl and stir until mixed. Turn onto a floured board and knead until smooth and elastic. Alternatively mix and knead in a food processor. Turn into a loosely covered bowl and leave for 1 - 1.5 hours until doubled in size.
Divide the rested dough into 8 pieces and roll into circles 15cm diameter.
Meanwhile make the filling. Fry the onion and celery in oil over a medium heat for 5 minutes. Add the garlic, lentils, spices, seasoning and water, bring to a simmer and cook for 20 minutes. Add the spinach, and cook for a further 10 minutes until all the liquid has evaporated and the lentils are tender.
Preheat the oven to 190 degrees (170 fan)
Divide the mixture into 8 and place each portion into the centre of each dough circle. Moisten the edges of the dough, and form into triangles or semi-circular pasty shapes. (See notes above for further instruction and video links if required). Seal the parcels well.
Bake for 20 minutes. Cool on a rack and serve warm or cold.
Notes
If you are short on time, you can make these spinach and lentil parcels with bought pastry. Filo pastry is lower in fat. It's best to make simple pasty shapes if you are using bought pastry as it will be a little harder to handle.