Lentil and Onion Pie
4 servings
50 minutes
Lentil and onion pie is a fragrant dish of Italian cuisine that combines the tenderness of the dough with the rich flavor of the filling. Protein-rich lentils become tender and creamy after whipping, while caramelized onions add sweet and spicy notes. Cumin enhances the depth of flavor, giving the pie an Eastern charm. Historically, lentils have been an integral part of Mediterranean cuisine, and their use in pies pays homage to the traditions of simple yet nutritious dishes. Baked to a golden crust, the pie is perfect for family dinners or cozy evenings with a glass of wine. It can be served as a standalone dish or as a side to a fresh salad, creating a harmony of flavors. This culinary masterpiece is an example of how simple ingredients transform into an exquisite treat.
1
Sift the flour, add salt, melted butter, and a little water. Roll out the dough.
- Wheat flour: 200 g
- Sea salt: to taste
- Melted butter: 3 tablespoons
2
To prepare the filling, soak the lentils for 30 minutes. Slice the onion into half rings and fry in oil until golden brown, adding a small amount of sugar.
- Lentils: 1 glass
- Onion: 4 heads
- Melted butter: 3 tablespoons
- Sugar: to taste
3
Boil the lentils, add a pinch of cumin, salt, and pepper. Blend the lentils in a blender.
- Lentils: 1 glass
- Cumin seeds (jeera): pinch
- Sea salt: to taste
- Ground black pepper: to taste
4
Roll out the dough and place it in a mold. Next, add lentils on top of the dough, then onions, and pour beaten eggs seasoned with salt. You can grate any cheese to taste.
- Lentils: 1 glass
- Onion: 4 heads
- Chicken egg: 3 pieces
- Sea salt: to taste
5
Send to a preheated oven at 180 degrees for 15-20 minutes.