Middle Eastern Lentil Pide

Unroll the room-temperature puff pastry onto a parchment-lined baking sheet. Cut the pastry in half. (You will have two long rectangles.) For each pastry, twist the corners of the long ends together to make pointed edges. Fold a 1/2-inch of pastry over the sides to form a boat shape.

Use a paring knife to 'score' a 1/2-inch border around each pastry boat. ('Scoring' means to make a shallow cut on the pastry, but not cut all the way through! This will prevent it from puffing too much when baking.) Use a fork to prick holes all over the pastry. Bake in the centre of the oven until the crust is lightly golden, 25-28 min.

Zest, then juice half the lemon. Heat a large non-stick pan over medium heat. Add a drizzle of oil, then the onions. Cook, stirring occasionally, until softened, 4-5 min. Reduce the heat to low, then add the sugar and 2 tbsp lemon juice. Cook, stirring occasionally, until the onions are golden-brown, 25-28 min.

Meanwhile, wash and dry all produce. Mince or grate the garlic. Drain and rinse the lentils. Finely chop the parsley. Cut the remaining lemon half into wedges.

Add the garlic, lentils, broth concentrate and spice blend to the pan. Stir until warmed through, 2-3 min. Season with salt and pepper. Divide the lentil mixture over the puff pastry boats.