Lentil Stuffed Bread - Lentil Pie Recipe - Heghineh Cooking Show

cheese

🥗Healthier: nutritional yeast

💰Cheaper: omit

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water

Water is a cost-effective substitute.

spinach

🥗Healthier: kale

💰Cheaper: collard greens

Collard greens are often less expensive.

Prepare bread dough according to your favorite recipe or store-bought instructions.

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

In a skillet, heat olive oil over medium heat; add chopped onion, garlic, carrot, and celery.

Sauté vegetables until softened, about 5-7 minutes.

Add bell pepper and spinach; cook until spinach wilts, about 2-3 minutes.

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

Allow the lentil mixture to cool slightly before handling.

Roll out the bread dough on a floured surface into a rectangle.

Spread the lentil mixture evenly over the dough, leaving a border around the edges.

Sprinkle cheese on top of the lentil mixture, if using.

Roll the dough tightly from one end to the other, sealing the edges.

Place the rolled bread seam-side down on a baking sheet lined with parchment paper.

Preheat the oven to 375°F (190°C).

Let the bread rise for 30 minutes, covered with a cloth.

Bake for 25-30 minutes, until golden brown and hollow-sounding when tapped.

Cool slightly before slicing and serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens