Lentils are a funny thing. Some people love them, and others can’t absolutely stand them. Full of protein, I find them a great substitute for meat in stuffing or thickeners in soup. They are uber versatile with flavors, can be served as an entree or a starter, and quite quick to prepare. In a nutshell, I am definitely in the fan club.
I threw a combined Thanksgiving and Diwali party this weekend for some friends, and these little muppets were quite the hit. 
Easy Snack+Happy Friends=Delighted Me!
Lentil Phyllo Cups
- Total Time: 60 minutes
- Yield: 8-10 phyllo cups 1x
Description
These lentil-filled phyllo cups are a delightful appetizer with a satisfying crunch, perfect for parties or festive gatherings.
Ingredients
- 1 cup (240 ml) dried small red or green lentils
- 2 bay leaves
- 2 tbsp (30 ml) olive oil
- 1/2 cup (120 ml) finely chopped onion
- 1 tbsp (15 ml) pine nuts
- 1 small tomato, diced
- 1 tsp coriander powder
- 1/2 tsp ground cumin
- 1/2 tsp cumin seeds
- 1/2 tsp ground red pepper or paprika
- 3 garlic cloves, minced
- 2 tbsp (30 ml) fresh lemon juice
- 12 frozen filo pastry shell, baked/thawed as per instruction
- Indian Aloo Bhujia to garnish (Indian spicy snack- easily found in Indian stores under the brand Haldirams)
- Salt & Pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Boil the lentils with the bay leaves in 2-3 cups of water until tender, about 15-20 minutes. Do not drain the liquid. Remove bay leaves and set aside to cool.
- In a pan, heat 2 tbsp of olive oil over medium heat. Add the chopped onion, pine nuts, and cumin seeds. Sauté for 5 minutes until the onions are soft and translucent.
- Add the diced tomato, coriander powder, salt, and black pepper to the pan. Cook for another 3-4 minutes until the tomato is soft.
- Stir in the cooked lentils with their liquid and mix well. Cook for another 5 minutes until the mixture thickens slightly. Remove from heat and let it cool.
- Cut the phyllo pastry sheets into squares that fit into a muffin tin. Brush each sheet with melted butter or olive oil and layer 3-4 sheets per cup in the muffin tin, pressing gently to form a cup shape.
- Spoon the lentil mixture into each phyllo cup, filling them generously.
- Bake in the preheated oven for 10-12 minutes until the phyllo is golden brown and crispy.
- Remove from the oven and let cool slightly before serving.
Notes
- These phyllo cups are best served warm and can be prepared ahead of time.
- Store leftover lentil filling in the refrigerator for up to 3 days.
- You can substitute pine nuts with chopped walnuts or almonds for a different flavor.
- Phyllo cups can be made in advance and filled just before serving.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 phyllo cup
- Calories: 150
- Sugar: 1
- Sodium: 150
- Fat: 7
- Carbohydrates: 18
- Fiber: 3
- Protein: 5
- Cholesterol: 0
If You Liked This Recipe, You’ll Love These
- Pomegranate, Goat Cheese and Warm Lentil Salad
- Lentil and Squash Harvest Salad
- Masala Dosa: Rice and Lentil Crepe
- Dal Bati Churma – Lentil Soup
Frequently Asked Questions
What is Indian Aloo Bhujia and where can I find it?
Aloo Bhujia is a crunchy, spiced Indian snack made from chickpea flour and potato; the recipe specifically calls for the Haldirams brand, which is available at Indian grocery stores. It adds a crispy, savory garnish on top of each filled phyllo cup.
Can I make these phyllo cups in advance?
Yes — the notes say the phyllo cups can be made ahead and filled just before serving to keep the pastry crispy. The lentil filling keeps in the refrigerator for up to 3 days, and the cups are best served warm.
Can I substitute the pine nuts?
The notes specifically suggest chopped walnuts or almonds as substitutes for the 1 tablespoon of pine nuts sautéed into the filling.
