Sunday 20 January 2008

Red Lentil Vegetarian Flan Recipe

My healthy flan recipe contains no eggs,cheese, dairy,wheat or gluten. But if desired you could use a wholewheat gluten based pastry instead - it will still taste great.

You could eat this red lentil flan recipe anytime of the day as it is so very tasty.

I use my gluten free buckwheat pastry recipe for the base with vegetables and red lentils for the filling, this flan tastes absolutely delicious, every single ingredient I use works a treat, it is so filling, tasty and so very nutritious which is good for you.

My red lentil vegetarian
flan recipe is also very easy to cook and I am sure you too will find this recipe very tasty.

So let's get started and get cooking my wonderful healthy flan recipe.

2/3 Cup Red Lentils
Jeena's Buckwheat Pastry
1/2 Red Pepper/Capsicum (de-seeded diced small)
1/2 Yellow Pepper/Capsicum (de-seeded diced small)
3 Small Onions or 5 Small Shallots (diced)
1/2 Leek (washed diced)
4 Cherry Tomatoes or 1 Medium Tomato (sliced)
2 Small Carrots ( grated then squeeze out excess water by cupping in hands)
Olive Oil

For the Spices
1/2 tsp Turmeric
1/2 tsp Cumin Powder
1/2 tsp Coriander Powder
1/4 tsp Ginger Powder
1/4 tsp Chilli Powder
Salt and Pepper

'note... If you use wheat flour you can use wholewheat or plain white flour to make a savoury shortcrust pastry for the base instead.'

How to make a Red Lentil Flan Recipe

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.

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.

Cook for a few more minutes then turn off the heat.

Add your cooked red lentils stir well.

Add the grated carrots with salt and pepper, mix well.

Take some of Jeenas gluten free pastry. Flour the board with buckwheat flour and roll out as thin as you can. You may need to keep gently lifted up your pastry and dusted flour underneath.

Roll out a flat pastry that is larger than your flan tin.

Grease and flour a flan tin with oil and buckwheat flour. Gently place your gluten free pastry in the flan tin leave enough pastry for it to go over the edges, this will be chopped off when the red lentil flan is cooked.

Place in a pre- heated oven at 180C for 4-5 minutes only. Take out of the oven and spread the red lentil filling evenly.

Place sliced tomatoes on top and put back into the oven for 30 minutes.

Take out your red lentil vegetarian flan out of the oven and place onto a wire rack.

With a knife carefully chop off the excess buckwheat pastry from the edges by tapping the knife onto the pastry, it will leave a real rustic look to the flan which is so beautiful.

Take out the red lentil flan from the flan tin and leave to cool on a wire rack.

Enjoy your red lentil vegetarian flan warm or cold.

You can eat this delicious flan recipe as it is or with salad or accompniment of your choice.

Why not also try my Red Lentil and Pea Flan...

Simply add some fresh green peas for a delicious red lentil and pea flan.

Just warm up
1/2 to 2/3 cup of fresh peas in a small pan of water, drain then add to your red lentil flan mixture instead of the grated carrots.

Flans are so easy to make and are a wonderful tasty dish.

After your red lentil vegetarian flan why not try..

Check out my coconut and almond cake recipe or gluten free cookies recipe for a delicious sweet.

And to finish off....

A lovely warm refreshing drink that is good for you and great for digestion:

Jeenas fresh spiced tea recipe.

Enjoy !


Peter M said...

Jeena, how very unique and tasty looking.

I love lentils and this would turn anyone into a vegetarian!

KellytheCulinarian said...

What a cool recipe!

Kribha said...

So wholesome and hearty. I love lentils in any form and yours looks so delicious.

Ruth Strong said...

I was looking forward to seeing this recipe, and I was right to. It looks and sounds delicious.

Finla said...

Another wonderful recipe from you.
I am sure your family is so lucky that you make all these variety of healthy dishes.

The Diva said...

Jeena, that looks fabulous!! I can't wait to try it. Thanks for visiting my blog. I'll trade links with you. You're now on my blogroll under GF Goddesses!

Anonymous said...

You know, the name of this recipe really confused me for a long time. I'd never heard of flan as anything but a sweet mexican egg custard. After many searches online I finally found a WikiAnswer telling me that "A Flan is an open-topped savory pie, the term is rarely used nowadays but 20 years ago Quiches were known as Egg Flans in the UK." Savory pie- like a quiche without the egg bits. Got it! Anyway, the recipe looks awesome and I may just have to try it.


Anonymous said...

Looks amazing, I can't wait to try it. I was so disappointed when I saw "flan" because I can't do eggs. I almost did the happy dance in my chair when I realized it was EF. What a creative recipe!

Dazy said...

I'm making this tonight. I think I'll try to shoot it, but I don't think it will be as pretty as your picture!

Anonymous said...

WHAT A FANTASTIC BLOG!!! I love your recipes, they don't need lots of fussy fiddling around, and I love it that there are so many pictures, so you can see EXACTLY how it should look at every stage of the cooking. I've printed off a few recipes to cook this weekend but I think I'm going to make my flatmate very fat - so many delicious things to choose from! Every single recipe that I read makes me think "ooh yummy, I like the look of that, I'll definitely try that out". Thank you so much, please don't stop posting such wonderful recipes for everyone who loves food. Pauline