Lentil Samosas Recipe

Lentil Samosas Recipe

  • 3/4 cup dried brown lentils
  • 3 tablespoons olive oil, divided
  • 1 onion, diced
  • 2 teaspoons curry powder
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1 pinch cayenne pepper (optional)
  • 1 yam, peeled and sliced
  • 1/2 cup water
  • 1/4 cup coconut milk
  • 6 dried apricots, chopped
  • 1/2 teaspoon sea salt
  • 1 (16 ounce) package samosa pastry (egg roll wrappers)
  1. Place lentils into a bowl and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Heat 1 tablespoon olive oil in a wok or large skillet over medium heat; cook and stir onion until softened, 5 to 10 minutes. Add curry powder, cardamom, ginger, cumin, and cayenne pepper; stir to coat. Mix lentils, yam, water, and coconut milk into onion mixture; cook and stir over low heat until liquid is mostly reduced and lentils are tender, about 20 minutes. Remove wok from heat and lightly mash mixture.
  4. Spoon about 1 1/2 tablespoons lentil mixture into the center of each pastry; fold pastry over filling creating a triangle. Fold edges into the triangle to seal. Arrange samosas on a baking sheet and brush remaining olive oil over the top.
  5. Bake in the preheated oven until golden brown, 15 to 20 minutes.
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