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!
Stand mixer or food processor, Pie plate (8 inches), Medium-size saucepan, Large-size saucepan, Spatula
Ingrediënten
For the crust:
3tablespoons48 g tahini
¼teaspoonfine sea salt
1¼cups150 g light spelt flour
¼cupplus 1 tablespoon75 ml water
For the filling:
4cups940 ml water
1cup192 g uncooked brown or red lentils
1tablespoon15 ml extra-virgin olive oil
1red bell pepperfinely diced
¼cup40 g finely chopped red onion
2clovesgarlicgrated or finely minced
½teaspoonground black or white pepperto taste
1teaspooncoarse sea salt
2teaspoonsgaram masalastore-bought or homemade (page 305)
1teaspoonground cumin
¼teaspooncayenne pepperto taste
½teaspoonturmeric
½teaspoonground coriander
½cup123 g tomato sauce
1tablespoon17 g tomato paste
1tablespoon21 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.