Lentil Tart with Tahini Crust on a rustic ceramic plate, featuring a golden, nutty tahini-infused crust filled with seasoned lentils, caramelized onions, and fresh herbs. Garnished with sesame seeds and parsley, set on a wooden table with a bowl of yogurt sauce and a glass of herbal tea in the softly blurred background.

Lentil Tart with Tahini Crust

A delicious, hearty lentil filling with fragrant spices and a rich tahini crust. This tart is perfect for any occasion and packs plenty of flavor and fiber!
Portions:6
Preparation Time: 30 minuten
Cooking Time:55 minuten
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Equipment

  • Stand mixer or food processor, Pie plate (8 inches), Medium-size saucepan, Large-size saucepan, Spatula

Ingrediënten

For the crust:

  • 3 tablespoons 48 g tahini
  • ¼ teaspoon fine sea salt
  • cups 150 g light spelt flour
  • ¼ cup plus 1 tablespoon 75 ml water

For the filling:

  • 4 cups 940 ml water
  • 1 cup 192 g uncooked brown or red lentils
  • 1 tablespoon 15 ml extra-virgin olive oil
  • 1 red bell pepper finely diced
  • ¼ cup 40 g finely chopped red onion
  • 2 cloves garlic grated or finely minced
  • ½ teaspoon ground black or white pepper to taste
  • 1 teaspoon coarse sea salt
  • 2 teaspoons garam masala store-bought or homemade (page 305)
  • 1 teaspoon ground cumin
  • ¼ teaspoon cayenne pepper to taste
  • ½ teaspoon turmeric
  • ½ teaspoon ground coriander
  • ½ cup 123 g tomato sauce
  • 1 tablespoon 17 g tomato paste
  • 1 tablespoon 21 g agave nectar

Instructies

  • Preheat the oven to 375°F (190°C, or gas mark 5).
  • Lightly coat an 8-inch (20-cm) pie plate with nonstick spray.

To make the crust:

  • In a stand mixer or food processor, combine the tahini, salt, and flour.
  • Add the water, 1 tablespoon (15 ml) at a time, until a dough forms.
  • Shape into a disk.
  • Roll out the crust and transfer it to the prepared pie plate.
  • Lightly prick the crust across the bottom to prevent air bubbles.
  • Set aside.

To make the filling:

  • Bring the water to a boil in a medium-size saucepan.
  • Add the lentils and cook for 25 minutes if using brown lentils, 15 minutes if using red lentils, or until tender to preference.
  • Drain and set aside.
  • In a large-size saucepan, heat the oil over medium-high heat.
  • Cook the bell pepper, onion, and garlic for 4 minutes, or until tender.
  • Stir in the black pepper, salt, garam masala, cumin, cayenne, turmeric, and coriander.
  • Cook for 1 minute, or until fragrant.
  • Stir in the tomato sauce, tomato paste, agave, and cooked lentils.
  • Lower the heat, cover with a lid, and let simmer for 5 minutes.
  • Pour the lentil filling into the prepared crust and level the top with a spatula.
  • Bake for 40 minutes, or until the edges of the crust are golden and the filling is set.
  • Let stand for 15 minutes before slicing and serving.

Notes / Tips / Wine Advice:

Serving Tip:
Serve with a fresh mixed green salad and a light vinaigrette dressing for a complete and balanced meal.
Wine Advice:
Pair with a crisp, dry white wine such as Sauvignon Blanc or a light red like Pinot Noir for a balanced flavor experience.

Nutritional Information

Calories: 230 kcal | Carbohydrates: 35 g | Protein: 9 g | Fat: 7 g | Fiber: 6 g | Sugar: 5 g | Salt: 0.6 g
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Recipe Category Main Dish / Tarts
Season: Fall / Winter
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