Crispy Vegetable Roesti and Lentil Pan Pie
Crispy Vegetable Roesti and Lentil Pan Pie
SERVES 2
10 MINS PREP
COOKS IN 45 MINS
This dish is full of textures and flavour and each bite is savoury, nutty, earthy and crispy. An easy vegetarian recipe to add to your repertoire.
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Tailored to Taste
This dish is a wonderful plant-based dish that is flavourful, but also full of textures and pops of different tastes. It is savoury, nutty, earthy and crispy and once you have added the The Spice Tailor Tomato, Chilli, Garlic Chutni (or your favourite hot sauce) and some soured cream, it really is the perfect vegetarian bite!
Ingredients
- 1 pack of The Spice Tailor Classic Tarka Lentil Daal
- 1/2 tsp. +1 tbs. vegetable oil
- 50g coarsely grated potatoes, extra water squeezed out
- 50g coarsely grated parsnips
- 50g coarsely grated sweet potato
- 15g finely chopped cilantro
- Seasoning
Serve with the Spice Tailor Tomato, Chilli and Garlic Chutni (or hot sauce) and soured cream.
Method
- Heat the 1/2 tsp. oil in a medium-sized, oven safe, frying pan. Add the dried spices from the sachet, including the dried chilli for added heat.
- Add in the tarka and the lentils from the two pouches and bring to simmer. Cook for 3 minutes. Remove the chilli.
- Mix the grated root vegetables together, season with salt and pepper and drizzle with the remaining oil.
- Spread the root vegetables over the top of the lentils and bake in a preheated 180C oven for 35-40 minutes until golden brown and crisp on the top.
- Serve drizzled with the sour cream and chutni - or dollop it on the side.
Tailored to Taste
This dish is a wonderful plant-based dish that is flavourful, but also full of textures and pops of different tastes. It is savoury, nutty, earthy and crispy and once you have added the The Spice Tailor Tomato, Chilli, Garlic Chutni (or your favourite hot sauce) and some soured cream, it really is the perfect vegetarian bite!
Ingredients
- 1 pack of The Spice Tailor Classic Tarka Lentil Daal
- 1/2 tsp. +1 tbs. vegetable oil
- 50g coarsely grated potatoes, extra water squeezed out
- 50g coarsely grated parsnips
- 50g coarsely grated sweet potato
- 15g finely chopped cilantro
- Seasoning
Serve with the Spice Tailor Tomato, Chilli and Garlic Chutni (or hot sauce) and soured cream.
Method
- Heat the 1/2 tsp. oil in a medium-sized, oven safe, frying pan. Add the dried spices from the sachet, including the dried chilli for added heat.
- Add in the tarka and the lentils from the two pouches and bring to simmer. Cook for 3 minutes. Remove the chilli.
- Mix the grated root vegetables together, season with salt and pepper and drizzle with the remaining oil.
- Spread the root vegetables over the top of the lentils and bake in a preheated 180C oven for 35-40 minutes until golden brown and crisp on the top.
- Serve drizzled with the sour cream and chutni - or dollop it on the side.
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Classic Lentil Tarka Daal
This is probably the most cooked dish in India as it is a healthy source of vegetarian protein and is very satisfying. These buttery lentils are lifted with warming spices, zingy ginger, savoury garlic, and tangy tomatoes.
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