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Middle Eastern Lentil Pide

Middle Eastern Lentil Pide

with Caramelized Onion and Feta

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This spiced lentil tart is a great combination of earthy, sour, salty and sweet, with an extra zing from the lemon. It’s a great vegetarian way to explore the flavours of the Middle East and the earthy colours are perfect for tonight’s meal!

Tags:Veggie
Allergens:Wheat/BléSoy/SojaMilk/Lait

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

340 g

Puff Pastry

(ContainsWheat/Blé, Soy/Soja)

10 g

Garlic

1 can

Dried French Lentils

10 g

Parsley

1 unit

Lemon

113 g

Onion, chopped

1 unit

Vegetable Broth Concentrate

1 tbsp

Moroccan Spice Blend

28 g

Feta Cheese, crumbled

(ContainsMilk/Lait)

Not included in your delivery

1 tsp

Sugar*

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)3586 kJ
Calories857 kcal
Fat48 g
Saturated Fat18 g
Carbohydrate91 g
Sugar7 g
Dietary Fiber15 g
Protein23 g
Cholesterol12 mg
Sodium1154 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Fork
Paring Knife
Non-Stick Pan
Strainer
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 425°F (to bake the pide) and remove the puff pastry from the fridge. Start prepping when your oven comes up to temperature!

2

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.

3

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.

4

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.

5

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.

6

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.

7

Sprinkle the pide with feta, lemon zest and parsley. Squeeze over a lemon wedge, if desired.