Curry Lentil Phyllo Triangles

John tried something like this at an Ethiopian restaurant and this was a pretty close replica. It was my first time working with phyllo which I bought very affordably at T&T. A nice samosa alternative. You also can omit the potatoes.




Serving Size: 1 Triangle

Source of: Folate
Good Source of: Vitamin A

INGREDIENTS:

1 cup peeled and diced sweet potato
vegetable oil
1medium onion, finely chopped
curry powder
ground cumin
turmeric
salt
pinch cayenne pepper
pinch
1 cup cooked green lentils, also called French lentils
phyllo pastry sheets
melted butter

METHOD:

PREHEAT oven to 375ºF(190ºC) if baking right away and not freezing appetizers.

Soak lentils. The cook until eatable, but not mushy. Set aside.

In a pan, heat oil over medium heat cook onion, stirring until soft.

STIR in curry powder, cumin, turmeric, salt, cayenne and cook for 2 minutes.

ADD cooked lentils 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.  Or 2 strips 6 inches wide for bigger triangles.

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.

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