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| Lentil Samosas |
"Samosas made with slightly sprouted brown lentils, dried apricot, yam, onion, coconut milk, and some spice. Serve hot. My 2-year-old boy loves them!"
Ingredients :
- 3/4 cup dried brown lentils
- 3 tablespoons olive oil, divided
- 1 onion, diced
- 2 teaspoons curry powder
- 1 teaspoon ground cardamom
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 pinch cayenne pepper (optional)
- 1 yam, peeled and sliced
- 1/2 cup water
- 1/4 cup coconut milk
- 6 dried apricots, chopped
- 1/2 teaspoon sea salt
- 1 (16 ounce) package samosa pastry (egg roll wrappers)
Instructions :
| Prep : 15M | Cook : 8M | Ready in : 8H55M |
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- Place lentils into a bowl and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat 1 tablespoon olive oil in a wok or large skillet over medium heat; cook and stir onion until softened, 5 to 10 minutes. Add curry powder, cardamom, ginger, cumin, and cayenne pepper; stir to coat. Mix lentils, yam, water, and coconut milk into onion mixture; cook and stir over low heat until liquid is mostly reduced and lentils are tender, about 20 minutes. Remove wok from heat and lightly mash mixture.
- Spoon about 1 1/2 tablespoons lentil mixture into the center of each pastry; fold pastry over filling creating a triangle. Fold edges into the triangle to seal. Arrange samosas on a baking sheet and brush remaining olive oil over the top.
- Bake in the preheated oven until golden brown, 15 to 20 minutes.
Notes :
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