Ingredients:
2 cups Red lentils
5 cups water
Post stamp size piece of Kombu seaweed – to aid digestion, mineralise and alkalise the lentils.
1 whole Sweet potato
4 onions
1 small can of organic unsweetened sweet corn or fresh corn
Sea salt to taste
organic, unrefined, sesame oil for sautéing
Thyme, mixed herbs, parsley to taste
Optional pie base:
1 ½ cups whole spelt flour
1teaspoon sea salt
¼ cup water
¼ cup organic, unrefined, sesame oil
Method:
1. Bake Sweet Potato:
Preheat the oven to 180°C.
Place the whole sweet potato, skin and all, in the oven and bake until cooked through. 2. Prepare Lentils:
Rinse the lentils very well in a colander under running water until the water runs clear.
Cook the lentils with water, Kombu, and salt in a pot until all the water is absorbed and you have a thick mush of lentils. 3. Sauté Onions:
While the lentils are cooking, cut and sauté the onions with a pinch of salt until sweet and caramelized.
Add the herbs and sauté a little longer until they become fragrant. 4. Prepare Dough (optional for pie base):
Mix all the dough ingredients together and knead until well combined. 5. Combine Ingredients:
Remove the sweet potato from the oven, scoop out the middle, and mash it with the lentils.
Add the onions and corn to the lentil mixture and mix well.
Taste and adjust seasoning as needed. Remove the Kombu if desired. 6. Make Mini Pies (optional):
Spoon the lentil mixture into cupcake holders (silicone molds work well).
Roll out the dough and cut it into circles to place on top of the lentil mixture in the cupcake molds.
Bake at 180°C for 30 minutes or until the pie crust becomes lightly brown.
Let the pies cool down before flipping the cupcake trays upside down to remove the mini pies. 7. Quick Method:
For a quicker option, place all the lentil mixture in a glass baking tray and bake until lightly brown on top.
Scoop out to serve.
Enjoy your delicious and nutritious meal!
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