3 tbsp olive oil
1 red onion, diced
3 garlic cloves, diced
1 can lentils
1 tsp turmeric powder
1 tsp cayenne pepper
1 tsp cumin
1 tbsp fresh coriander, chopped
1 x (400g) can crushed tomatoes
1 cup vegetable stock
1 packet kataifi pastry, at room temperature
¼ cup extra virgin olive oil
1 tsp turmeric
Salt & pepper
Preheat the oven to 180°C.
In a large oven-proof dish, saute onion and garlic.
Add lentil, tomatoes and spices.
Gently pull apart the kataifi pastry and place in a bowl. Add the extra virgin olive oil, turmeric, salt and pepper.
Place pastry evenly over the lentils.
Bake for 15-20 minutes or until the pastry is golden.