peeled and diced sweet potato
medium onion, finely chopped
cooked green lentils
1/2- 540 ml can
lentils, rinsed and drained
1/2- 19 fl oz. can
reduced sodium beef or vegetable broth
COOK potatoes in boiling water until tender; drain and set aside.
PREHEAT oven to 375ºF(190ºC) if baking right away and not freezing appetizers.
IN nonstick pan, heat oil over medium heat and add onion, stirring until soft.
STIR in curry powder, cumin, turmeric, salt, cayenne and cook for 2 minutes.
ADD lentils, potatoes, broth, currants, lemon juice and honey until heated throughout.
LAY 1 sheet of phyllo on work surface keeping the other sheets covered with a damp paper towel as to not dry out. Lightly brush phyllo with butter and cut into 4 equal strips about 3" wide.
SPOON 1 tbsp of lentil filling 1" from the bottom right side and fold from bottom left side over filling continuing folding in a triangular shape until end of phyllo strip.
REPEAT and brush tops of triangles lightly with butter. Bake right away at 375ºF(190ºC) for 15-20 minutes, or until golden. Triangles can also be frozen lain individually on a baking sheet and then stored in air tight bag or container. Do not thaw before baking.
SERVE with coriander, tamarind or mango chutney.
Based on a serving of 1 Triangle
Energy: 46 calories
Protein: 1.2 g
Fat: 1.5 g
Saturated Fat: 0.7 g
Cholesterol: 2.6 mg
Potassium: 59.6 mg