I always think it’s nice to reveal a little bit of the background and story behind each of my recipes. I reckon it gives them a bit more character. The story behind this lentil turnover recipe is a bit bizarre though. Well, not really bizarre, maybe just… odd.
I wanted to eat more kale. It’s all the rage at the moment and everybody’s like “kale smoothie this, and kale salad that” and I totally agree that it’s incredibly healthy for you and good to try to eat. But, can I confess something?… I am NOT a kale fan. There I’ve said it! I think it tastes like stale leaves! BUT… in the spirit of improvement and trying to push beyond my comfort zone, I’m trying to find ways to creep it into my diet. A bit like brussel sprouts. And so, I turned to Lentil Turnovers!
I chop the kale up finely and cook it with the lentils and spices, then add the mashed sweet potato and the rest of the ingredients. By the time everything is put together and cooked, you have a dash of green showing through, but can hardly taste the kale at all. Brilliant!
These tasty parcels make a healthy main meal served along with a side salad or some vegetables. They also make for an easy work lunch – and give something to look forward to.
Lentil Turnovers
Ingredients
- Gluten-Free Shortcrust Pastry
Filling:
- 1 medium sweet potato
- 1 tbsp olive oil
- 1 small onion finely chopped
- 1/2 cup cooked green/puy lentils
- 2 tsp curry powder
- pinch chilli powder
- salt & pepper to taste
- 2 handfuls very finely chopped kale
Instructions
- Preheat the oven to 180°C/356°F.
- Using the Gluten-Free Shortcrust Pastry recipe, prepare the pastry dough and store in the fridge while preparing the filling.
- Chop the sweet potato into cubes and place in a saucepan. Cover with hot water and bring to boil, then allow to simmer until the sweet potato well cooked. Drain well, then mash and set aside to cool.
- Heat the olive oil in a large saucepan on a medium heat. Add the chopped onion and a dash of salt, and sauté for about 3 minutes. Add the cooked lentils, spices and seasoning, and sauté for another 3-5 minutes until the flavours come together.
- Add the mashed sweet potato to the mixture and mix together well until all blended together. Add a couple of handfuls of baby spinach or kale and mix in well. Set aside for 5 mins to cool.
- On a floured surface, roll out the prepared gluten free pastry until the pastry is about ½ cm thick.
- Cut out circles that are about 10 cm in diameter. Place a large spoonful of the filling into the centre of the circle, and fold one side of the pastry over to form a semi-circle. Use either your fingertips or a fork to press down the edges, and cut a couple of small lines in the top. Repeat until all the pastry and/or mixture is used up.
- Gently place all the turnovers on a non-stick baking tray, and place in the oven for about 10-15 mins until pastry is lightly browned on top.