Food & Health

Curry Lentil Phyllo Rolls

Serving Size: 1 Triangle
Makes: 36 servings

Source of: Folate
Good Source of: Vitamin A
Vegetarian

Ingredients

250 ml
peeled and diced sweet potato
1 cup
5 ml
vegetable oil
1 tsp
1
medium onion, finely chopped
1
10 ml
curry powder
2 tsp
10 ml
ground cumin
2 tsp
5 ml
turmeric
1 tsp
2 ml
salt
1/2 tsp
pinch
cayenne pepper
pinch
250 ml
cooked green lentils
1 cup
 
OR
1/2- 540 ml can
lentils, rinsed and drained
1/2- 19 fl oz. can
45 ml
reduced sodium beef or vegetable broth
3 tbsp
15 ml
dried currants
1 tbsp
15 ml
lemon juice
1 tbsp
10 ml
honey
2 tsp
9
phyllo pastry sheets
9
45 ml
melted butter
3 tbsp


Directions

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.

Nutrition Facts

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
Carbohydrates: 7.2 g
2%
Fibre: 0.65 g
3%
Sodium: 46.81 mg
2%
Potassium: 59.6 mg
Vitamin C: 2.28 mg
4%
Folate: 16.3 mcg
7%
Calcium: 6.9 mg
1%
Iron: 0.56 mg
3%
Calories from Fat:
29%





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