Crispy Phyllo-Topped Braised Lentils
recipe by Allegra d'Agostini
This beautiful recipe by Allegra is a real stunner of a pie, yet it's super simple and quick to prepare, with a few storecupboard ingredients and any greens you have on hand. A perfect weeknight meal, or, garnished with some salad (think radicchio or blood orange for colour and seasonal spark), it could also serve as a dinner-party centrepiece (no one will know how easy it was to make and everyone will ask for the recipe!).
The key is, of course, using a generous amount of extra virgin olive oil between your phyllo sheets for that extra taste and crunch.
Ingredients:
1⁄4 cup (60 ml) Honest Toil, plus extra for brushing
1 large white onion, finely diced
2 cloves garlic, minced
2 tbsp tomato paste
1 tsp freshly ground cumin seeds
1 tsp freshly ground coriander seeds
1 tsp freshly ground fennel seeds
250 g brown lentils, rinsed
1L vegetable broth
Large bunch of chard, spinach, or collard greens (leaves separated from tough stems and rinsed well)
6–7 sheets of phyllo pastry
Salt, to taste
Plain yogurt, to serve (optional)
- Make the Lentil Filling: Heat olive oil in an ovenproof pot over medium heat. Add the diced onion and a pinch of salt. Cook, stirring occasionally, until softened and starting to brown, about 5–7 minutes. Then, stir in the garlic and cook for 1–2 minutes until fragrant. Add the tomato paste, cumin, coriander, and fennel seeds. Cook for another 1–2 minutes to toast the spices and caramelise the paste slightly. Add the lentils and vegetable broth. Bring to a simmer, then reduce the heat and cook until the lentils are tender, 20–45 minutes depending on the age of the lentils, stirring occasionally. Add more broth if necessary to keep the mixture saucy. Once the lentils are tender, stir in the greens. Let them wilt, then remove from heat. Taste and adjust salt as needed.
- Prepare the Phyllo Topping: Preheat the oven to 200°C (180°C fan). Remove the phyllo pastry from its sleeve and carefully unroll. Keep the phyllo sheets covered with a damp kitchen towel while you work to prevent them from drying out. Working with one sheet at a time, brush the phyllo generously with olive oil, then scrunch it up into a loose ball and place it directly over the lentils. Repeat with the remaining sheets of phyllo, arranging them to cover the lentils. Drizzle the top with a bit more olive oil.
- Bake and Serve: Transfer the pot to the preheated oven and bake for 35–40 minutes or until the phyllo is golden brown and crisp. Serve warm, topped with a dollop of yogurt or with a side of salad.
