Indian Samosas with Indian Lentils and Spinach -Adapted From AllerHande and Everdayhealth.com

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Samosa Ingredients (Makes 10):

10 squares (16 oz/450g total) yeast pastry

dough (i.e. “Koopman’s bladerdeeg voor

hartige taarten”)

9 oz (250g) potatoes, peeled and cubed

(choose a variety that crumbles and mashes

well)

1 T. mild curry paste (I used “Patak’s” brand

with coriander and cumin)

.8 oz (25g) frozen green peas (about a palm

full)

½ T. olive oil

Samosa Directions:

Preheat oven to 400°F (200°C). Line a large

baking tray with baking paper.

Lay the sheets of pastry dough out on the

counter to defrost.

Bring about 2” salted water to a boil in

medium saucepan. Boil the potatoes until

tender. Drain and mash coarsely. Stir in the

curry paste and frozen peas.

Divide the potato filling among the sheets of

dough (about 1.5 T. each) and fold over into

triangles, sealing the edges.

Place the samosas on the baking tray and

baste lightly with olive oil. Bake for 15-20

minutes until golden brown.

Lentils and Spinach Ingredients (Serves 3-4 as

a main dish):

½ T. olive oil

1½ red bell peppers, chopped

1½ small yellow onions, minced

2 cloves garlic, minced

½ tsp curry powder, or more to taste

1 vegetable bouillon cube

2 can brown lentils, drained and rinsed

½ cup water, mixed with 1 T. corn starch

Black pepper, to taste

6 cups fresh spinach leaves

Lentils and Spinach Directions:

Heat the oil in a large, deep skillet over med

heat. Sauté the bell peppers, onions, garlic,

cumin and vegetable bouillon cube until

softened. Add the lentils along with the water

and cornstarch mixture and heat until bubbly

and thickened. Turn off the heat and add the

spinach leaves. Stir until the leaves wilt. Add

salt if necessary.

Calories:

1 Samosa = 103 calories

⅓rd recipe for Lentils = 211