The Mighty Lentil Pie
Who said tarts can't be mighty? This delicious Lentil Tart with Tahini Crust is so hearty and packed with flavor, it'll make you rethink everything you know about pie. With a rich, savory lentil filling and a nutty tahini crust, this dish is the perfect blend of elegant and comforting. It's guaranteed to be a hit at your next dinner party—and it packs enough flavor to make even the biggest meat-eaters forget they’re eating plants!
Equipment
- Stand mixer or food processor
- 20-cm (8-inch) pie plate
- medium-size saucepan
- Large-size saucepan
- spatula
Ingrediënten
For the crust:
- 48 g tahini
- ¼ tsp fine sea salt
- 150 g light spelt flour
- 75 ml water
For the filling:
- 940 ml water
- 192 g uncooked brown or red lentils
- 15 ml extra-virgin olive oil
- 1 red bell pepper finely diced
- 40 g finely chopped red onion
- 2 cloves garlic grated or finely minced
- ½ tsp ground black or white pepper to taste
- 1 tsp coarse sea salt
- 2 tsp garam masala
- 1 tsp ground cumin
- ¼ tsp cayenne pepper to taste
- ½ tsp turmeric
- ½ tsp ground coriander
- 123 g tomato sauce
- 17 g tomato paste
- 21 g agave nectar
Instructies
- Preheat the oven to 190°C (375°F).
- Lightly coat a 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 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 your 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:
This tart is delicious on its own but also pairs well with a fresh mixed green salad and a light vinaigrette dressing for a complete and balanced meal.
Wine Advice:
The earthy lentils and aromatic spices of this tart need a wine that can stand up to their complexity. A light red wine like a Pinot Noir from Germany would be a great choice. Its subtle red fruit notes and earthy undertones will beautifully complement the spices without overpowering them. For a white wine, a crisp Sauvignon Blanc from France would work well, offering a nice, zesty contrast to the savory filling.
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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