Lentil And Leek Flan Recipe

Name: Lentil And Leek Flan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup red lentil; 1/2 red bell peppers (de-seeded diced small) or 1/2 red capsicum (de-seeded diced small); 1/2 yellow bell peppers (de-seeded diced small) or 1/2 red capsicum (de-seeded diced small); 3 small onions; 1/2 leek (washed diced); 1 medium tomatoes (sliced); 2 small carrots (grated then squeeze out excess water by cupping in hands); 2 tablespoons olive oil; 1 (9 inch) pastry flan; 1/2 teaspoon turmeric; 1/2 teaspoon cumin powder; 1/2 teaspoon coriander powder; 1/4 teaspoon ginger powder; 1/4 teaspoon chili powder; 1 teaspoon salt; 1/2 teaspoon fresh cracked pepper

Servings: persons

2/3 cup red lentil
1/2 red bell peppers (de-seeded diced small) or 1/2 red capsicum (de-seeded diced small)
1/2 yellow bell peppers (de-seeded diced small) or 1/2 red capsicum (de-seeded diced small)
3 small onions
1/2 leek (washed diced)
1 medium tomatoes (sliced)
2 small carrots (grated then squeeze out excess water by cupping in hands)
2 tablespoons olive oil
1 (9 inch) pastry flan
1/2 teaspoon turmeric
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/4 teaspoon ginger powder
1/4 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon fresh cracked pepper

1
Roll out the pastry, line the flan dish and bake the pastry for 10 minutes. Leave to cool.
2
Rinse your red lentils thoroughly in a sieve. Place them into a pan with some lightly salted water. Bring to the boil and simmer for approx 20-30 minutes until soft. You may need to add more water as you go along. Once cooked drain off excess water very well and put to the side for later.
3
In a large pan gently fry your shallots or onions in some olive oil for a few minutes. Add your leeks. Add your red and yellow peppers/capsicums then add turmeric, cumin, coriander, ginger and chilli powders stir well.
4
Cook for a few more minutes then turn off the heat.
5
Add your cooked red lentils stir well.
6
Add the grated carrots with salt and pepper, mix well.
7
Place in a pre- heated oven at 180°C.
8
Spread the red lentil filling evenly over the pastry. Place sliced tomatoes on top and bake for 30 minutes.
9
Enjoy your red lentil vegetarian flan warm or cold.
10
You can eat this delicious flan recipe as it is or with a fresh green salad.

113

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2/3 cup red lentil, 1/2 red bell peppers (de-seeded diced small) or 1/2 red capsicum (de-seeded diced small), 1/2 yellow bell peppers (de-seeded diced small) or 1/2 red capsicum (de-seeded diced small), 3 small onions, and more.

Yes, Lentil And Leek Flan falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lentil And Leek Flan

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions