Red Lentil & Potato Pastry

Light, crunchy and filling - this is a favourite "leftovers" meal. Whenever we do a big dhal cook-up (which is of course a couple of nights a week) we use the leftover dhal, combined with a little fresh tomato and potato, wrapped in pastry; makes for a fluffy, crunchy and filling lunch dish. Best of all its vegan, super healthy and so easy to assemble. 
*recipe below is from scratch. If you have leftovers, simply pre-boil your potatoes and add to dhal, along with other ingredients 
Serves 4   |   Prep time: 10 Mins   |  Cook Time: 30 Mins



1 pack of Satvik Foods Red Lentil Dhal

1 potato cubed

1 tomato cut

1 carrot grated

4 cups of water

1 tablespoon of olive oil

5 sheets of puff pastry (Vegan)

In a pot, start by sautéing Red Lentil Dhal pack in a little oil. Stir for 1 minute until aroma is released. Add potato stir constantly for 2 mins, add water and carrots bring to the boil and simmer until potato is cooked & dhal is a thick consistency

Let cool

Wrap your filling in pastry - however your preferred style. I like laying the thawed pastry in middle of oiled tray, and place filling in a line down the middle of the pastry, folding either side over each other - then cut, like a sausage roll.

Bake in preheated oven 180 degrees for 15-20 minutes or until pastry is puffed and golden

Serve with chutney and salad


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