Tartelettes with Beluga Lentils

Beluga Lentils

Tartelettes with lentils

Beluga Lentils and Spinach with Puff Pastry
Cook Time 1 hour 25 minutes
Course Main Course
Cuisine Mediterranean, Middle East
Calories 3127 kcal


  • 200 g Beluga Lentils
  • 2 Bay leaves
  • 2 tsp Cumin seeds
  • 2 tsp Coriander seeds
  • 5 tbsp Olive oil extra vergin
  • 1 Onion medium size
  • 2 Garlic cloves crushed
  • 250 g Greek yogurt
  • 50 g spinach leaves baby spinach
  • 3 tbsp fresh coriander leaves finely cut
  • 3 tbsp fresh mint leaves finely cut
  • 1 lemon juice only
  • 400 g puff pastry
  • 1 egg beaten
  • salt and pepper


  • Cook the lentils with the bay leafs and salt in about 1 Liter of water for about 20 to 30 minutes. Drain them in a sieve and put by side.
  • In a small frying pan, roast the cumin and coriander seeds until they smell nicely. Let the spices cool down and then grind them to a fine powder.
  • Heat 1 tbsp of olive oil in a pan and glaze the chopped onion and crushed garlic in it until they are soft and golden. At the spices and gently cook for another 2 minutes. Mix the lentils with the spices and set aside to cool down.
  • After the lentils have cooled down, add the yogurt, spinach, lemon juice and 1 tbsp of olive oil. Season with salt and pepper.
  • Preheat the oven to 200 °
  • Cut four circles, about 8 cm, out of the puff pastry. Place the pastry on a lined baking tray with enough space between them and glaze them with the beaten egg.
  • Bake the pastry for about 10 to 15 minutes or until golden brown.
  • Place the cooked pastry on a plate and drape the lentil mixture on the pastry. Drizzle some olive oil over the top and garnish with a mint leave.


Calories: 3127kcalCarbohydrates: 312gProtein: 108gFat: 163gSaturated Fat: 40gPolyunsaturated Fat: 21gMonounsaturated Fat: 92gTrans Fat: 0.01gCholesterol: 13mgSodium: 1781mgPotassium: 1293mgFiber: 54gSugar: 17gVitamin A: 5656IUVitamin C: 39mgCalcium: 650mgIron: 32mg

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