Village-Style Lentil Kuku Recipe | Persian Comfort Food

lentils

🥗Healthier: quinoa

💰Cheaper: split peas

Quinoa is higher in protein, while split peas are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a similar flavor with health benefits, while vegetable oil is cost-effective.

spinach

🥗Healthier: kale

💰Cheaper: collard greens

Kale is nutrient-dense, and collard greens are often cheaper.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal can provide a vegan alternative, while egg substitutes are often less expensive.

Soak lentils in water for 1-2 hours until softened.

Preheat the oven to 375°F (190°C).

Heat olive oil in a skillet over medium heat until shimmering.

Sauté chopped onion and garlic until translucent, about 3-4 minutes.

Add chopped spinach, parsley, and cilantro; cook until wilted, about 2-3 minutes.

In a bowl, whisk together eggs, turmeric, cumin, salt, and black pepper.

Combine the cooked lentils with the sautéed mixture.

Fold the egg mixture into the lentil and herb mixture until well combined.

Grease a baking dish with olive oil and pour in the mixture.

Bake for 30-35 minutes until set and golden on top.

Let cool for a few minutes before slicing.

Serve warm or at room temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens