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 dried small red or green lentils
- 2 bay leaves
- 2 tablespoons olive oil
- 1/2 cup finely chopped onion
- 1 tablespoon pine nuts
- 1 small tomato, diced
- 1 teaspoon coriander powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon ground red pepper or paprika
- 3 garlic cloves, minced
- 2 tablespoons 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 tablespoons 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
