Lentil Stuffed Buns - Episode 517 - Baking with Eda

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients while bread flour can enhance texture.

lentils

🥗Healthier: green lentils

💰Cheaper: canned lentils

Green lentils offer a firmer texture, while canned lentils save prep time.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point, while canola is typically less expensive.

egg

🥗Healthier: flaxseed meal

💰Cheaper: applesauce

Flaxseed meal acts as a binder, while applesauce adds moisture without eggs.

Cook lentils in water until tender, about 20-25 minutes.

Drain lentils and set aside to cool.

Heat olive oil in a skillet over medium heat; sauté onion until translucent, about 5 minutes.

Stir in cooked lentils, tomato paste, salt, and black pepper; mix well and remove from heat.

In a large bowl, combine flour, baking powder, and salt; mix well.

Add yogurt and sunflower oil to the flour mixture; knead until smooth.

Cover the dough and let it rise in a warm place until doubled in size, about 1 hour.

Preheat the oven to 375°F (190°C).

Divide the risen dough into equal pieces; flatten each piece into a circle.

Place a spoonful of the lentil mixture in the center of each circle; fold the dough over and pinch to seal.

Place the stuffed buns seam-side down on a baking sheet; brush with beaten egg.

Bake for 20-25 minutes, or until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens