Red Lentil & Spinach Turnovers

  • Spinach & Lentil Turnovers on Plate
  • Glass Jar of Red Lentils
  • Plate of Turnovers, Split Open
  • Jar of Red Lentils
  • Open Turnover
  • Dough with Rolling Pin
  • Unbaked Turnovers
  • Details
  • Related Items
LoadingAdd to favorites

Spinach & Lentil Turnovers on PlateAll that really needs to be said about these is: mmmmm.  Flaky pastry dough, spinach and creamy red lentils with a little bit of spice.  Yeah.   These make a perfect lunch along with a cool, crisp salad, or if made smaller, could be handily applied as an appetizer.  To get ahead of the meal game, make up a batch to the point of baking*, wrap well and pop into the freezer.  You can them bake them straight out of the freezer (removing the plastic or foil wrap, of course).

Red Lentil & Spinach Turnovers
Makes 6

Jar of Red Lentils2 cups whole wheat pastry flour
pinch salt
1/2 tsp. baking powder
1/2 cup vegan shortening
4-6 tbsp. ice water
1 tbsp. olive oil

1/4 cup vegetable broth
1 onion, finely chopped
1 clove garlic, minced
1 tsp. cumin seeds
1/2 tsp. ground coriander
1/2 cup red lentils
1 cup boiling water
8 oz. spinach
1 tbsp. lemon juice

Prepare the dough:
Place the flour, salt and baking powder in the bowl of a food processor.  Pulse a few times to mix.  Add the shortening in pieces and pulse to incorporate.  Add the oil to the 6 tbsp. water and slowly pour into the dough while processing.  Only add as much water as needed to form a solid dough – a ball should form as the dough spins in the bowl.

Remove the dough and knead a few times if necessary.  Flatten and then wrap with plastic wrap and put into the refrigerator for at least 30 minutes, or even overnight.

Dough with Rolling Pin

Prepare the filling:
Heat the vegetable broth in a large saucepan and cook the onion and garlic until soft.  Add the cumin seeds and coriander and cook an additional 2-3 minutes.

Add the red lentils and stir in the boiling water.  Bring mixture to a boil, cover, reduce the heat and simmer for 10-15 minutes or until lentils are soft.  If necessary, uncover and gently cook until all the water has cooked off or been absorbed.  Set aside.

Steam the spinach until just tender.  Drain well and chop.  Add the spinach to the lentil mixture and stir well to combine.  Season with salt and pepper.

Remove the dough from the refrigerator a few minutes before assembling the turnovers.  Roll the dough out on a lightly floured surface and cut out six 6″ rounds.  Divide lentil mixture between the circles and brush a bit of water around the edges.  Fold dough over to make a half circle and gently press the edge with the tines of a fork.  Prick each turnover a few times on the top.

Place the turnovers (3 to a pan) on baking sheets lined with parchment paper.  Bake for about 25 minutes or until lightly browned on top.

Open Turnover

* Before I wrap and freeze the unbaked turnovers, I line a baking pan with parchment and put the turnovers on the parchment then place the pan in the freezer for 15-30 minutes.  This firms up the dough.  Then I wrap the turnovers well in plastic and put them in gallon freezer bags.

(This recipe comes from Sarah Brown’s Vegetarian Bible, mentioned many-a-time on this blog.  I didn’t change the pastry recipe at all, but I did do my usual veggie broth instead of oil saute for the filling.)

Print Friendly
  1. tearoomdelights says:

    I love lentils, I love spinach and I love pastry. These look like my idea of the perfect nibble. Yum!

  2. Just about anything in pastry is good, don’t you think?

  3. tearoomdelights says:

    I pinched your idea yesterday and made a slightly different version of these (vegetarian rather than vegan) and they went down a treat, everyone loved them, so thank you for the recipe and the inspiration!

Fill in the Blank:

Cinnamon Raisin Swirl Flatbread Sandwiches w/ Chocolate Cheez & Caramelized Bananas

Add to favoritesThese flatbreads are based on a recipe for Spiced Pumpkin Flatbreads that I shared earlier this month.  It occurred to me that a cinnamony-sweet version would be just the thing for a brunch, …

Print Friendly
Raw Peanut Butter Crackers from An Unrefined Vegan

(Raw) Cheez Crackers with Almond (or Peanut) Butter

Add to favorites Why do you want to climb Mount Everest? Because it’s there. – George Mallory to a New York Times reporter, 1923 Why did I want recreate a former teenage favorite – Austin …

Print Friendly

Hot Pockets (Minus the Meat, Fat & Freezer Burn)

Add to favoritesRecipes representing the dough-with-filling concept are well-represented here on this blog (or is it, “on this here blog?”).  My love of dough, be it the “quick” kind or the risen kind began long …

Print Friendly
Parmesan Pita Chips An Unrefined Vegan

Raw Parmesan “Pita” Chips. And A Contest.

Add to favoritesI told you I was going to make a raw version of Stacy’s Pita Chips…and here they are. Stacy’s, I’ve kicked you to the processed and over-salted curb!  (Pssst!  I’m sharing this recipe …

Print Friendly

VeganMoFo: Khatchapuri Day 2, The Bread

Add to favoritesMay I present to you the finished product, those little Georgian cheez pies that made life so much easier while living in Russia! Now, I’d like to draw your attention to the small …

Print Friendly
%d bloggers like this: