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!


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

Preparation Time30 minutes
Cooking difficultyLevel 1

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

340 g

Puff Pastry

(ContainsWheat/Blé, Soy/Soja)

10 g


1 can

Dried French Lentils

10 g


1 unit


113 g

Onion, chopped

1 unit

Vegetable Broth Concentrate

1 tbsp

Moroccan Spice Blend

28 g

Feta Cheese, crumbled


Not included in your delivery

1 tsp



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
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Paring Knife
Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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!


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.


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