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!
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
- 1¼ 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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