Vegan lentil quiche
- Number of Servings: 6
Ingredients
~For the filling~*Lentils, 200 grams *Onions, raw, 1 large *Peppers, sweet, red, fresh, 1 medium*Peas, frozen, 1/4cup *Ginger Powder, 1/4 tsp*Amore Garlic Paste, 1tbsp*Coriander , 1 tsp *Cumin , 1 tbsp *Turmeric, ground, 3/4*salt to taste~For the pastry~*Whole Wheat Flour, 190g*Salt,1/2 tsp *Olive Oil, 3 tbsp *Cider Vinegar, 1/2 tbsp *cold water if neccesary
1. Mix all ingredients for pastry. Add some cold water if needed. Knead and rest in the fridge for 1/2 hour.
2, while waiting the pastry to be ready, make the filing.
3. Thoroughly rinse the lentils and remove any stones.
Place into a large pan of boiling water and simmer until cooked approximately 30 minutes.
Drain and leave to the side for later in the recipe.
4. Lightly fry the onions.
Do not brown the onions, cook until the onions start to
soften then add the red peppers.
5, Add the frozen peas stir well keep cooking.
Add the garlic paste.
Add the spices stir well for a few minutes then turn off the
heat. Add the salt and pepper for taste.
6. Roll out the buckwheat pastry.
7. Grease and flour a large square cake tin.
Place the pastry into the square tin
8. Carefully slice around the edge with a knife to make the
edges even.
Bake in a hot oven at gas mark 9 for 10 minutes, remove straight from the oven.
9. Pour the lentil mixture into the buckwheat pastry case.
10. Place slices of tomato on top of the lentil quiche.
Place in a hot oven at gas mark 7 for 20-30 minutes.
Serving Size: makes for 6
Number of Servings: 6
Recipe submitted by SparkPeople user SAYURI-MIO.
2, while waiting the pastry to be ready, make the filing.
3. Thoroughly rinse the lentils and remove any stones.
Place into a large pan of boiling water and simmer until cooked approximately 30 minutes.
Drain and leave to the side for later in the recipe.
4. Lightly fry the onions.
Do not brown the onions, cook until the onions start to
soften then add the red peppers.
5, Add the frozen peas stir well keep cooking.
Add the garlic paste.
Add the spices stir well for a few minutes then turn off the
heat. Add the salt and pepper for taste.
6. Roll out the buckwheat pastry.
7. Grease and flour a large square cake tin.
Place the pastry into the square tin
8. Carefully slice around the edge with a knife to make the
edges even.
Bake in a hot oven at gas mark 9 for 10 minutes, remove straight from the oven.
9. Pour the lentil mixture into the buckwheat pastry case.
10. Place slices of tomato on top of the lentil quiche.
Place in a hot oven at gas mark 7 for 20-30 minutes.
Serving Size: makes for 6
Number of Servings: 6
Recipe submitted by SparkPeople user SAYURI-MIO.
Nutritional Info Amount Per Serving
- Calories: 241.6
- Total Fat: 8.7 g
- Cholesterol: 0.0 mg
- Sodium: 274.5 mg
- Total Carbs: 35.9 g
- Dietary Fiber: 7.9 g
- Protein: 8.3 g
Member Reviews
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CD13974001
This recipe makes little sense. Only a few types of lentils will cook in 30 minutes without pre-soaking. You cook the lentils and set to one slide, then you cook onions and peppers. At step 9 you magically add a lentil mixture? When does this 'mixture' happen between steps 5 and 9? - 6/1/13