Curried lentil logs spice up lunch

CURRIED LENTIL LOGS: Pack easily into lunchboxes or picnic hampers.
CURRIED LENTIL LOGS: Pack easily into lunchboxes or picnic hampers.

Sick of sandwiches? Bored with burgers? These nutritious, protein-packed logs are ideal for small hands and pack easily into lunch boxes.

For convenience, use frozen vegetarian ready-rolled puff pastry sheets. To make 30 logs cut the pastry sheets into six lengths.


1 cup green lentils (Puy lentils or similar Canterbury-grown green lentils )

1 tsp freshly grated ginger

1/2 tsp turmeric

2 Tbsp olive oil

1/2 tsp hing*

1/2 cup grated carrot

1-2 tsp curry paste/powder of choice or to taste

1 tsp tomato paste

1 tsp salt or to taste

Black pepper to taste

1 Tbsp lemon juice

1/2 cup cashew nuts, finely ground

5 sheets vegetarian puff pastry

Optional: sesame seeds

Place green lentils in a saucepan with three cups of water, ginger and turmeric, bring to boil, cover then reduce heat to simmer until lentils are soft. Drain and put aside.

Heat oil in fry pan then add hing, carrot, curry paste/powder and saute for several minutes, then cover with lid and reduce heat to low. Cook until the carrot is tender, about 4 minutes.

Add tomato paste, salt, black pepper, and lemon juice, cook for further 2 minutes then add cooked lentils and cook several minutes longer to combine ingredients.

Stir cashew nuts through the mixture then put aside to cool completely.

Preheat oven to 200C. Thaw frozen sheets of pastry then cut each into six sections. Place filling in centre and roll into logs.

Arrange on oiled baking trays allowing space between each log.

Make slashes and sprinkle with sesame seeds. Bake for 10 minutes or until pastry golden.

* Hing, also known as asafetida, is a substitute for onion and garlic. It comes in a powdered form which can be purchased from Bin Inn Stores, Piko Wholefoods and Indian grocery stores.


The Press