Lentil and Leek Flan

Found on website of Chef Jeena.

• Ready In: 1 hr 5 mins
• Serves: 6

Ingredients

• 2⁄3 cup red lentil
• 1⁄2 red bell peppers (de-seeded diced small) or 1⁄2 red capsicum (de-seeded diced small)
• 1⁄2 yellow bell peppers (de-seeded diced small) or 1⁄2 red capsicum (de-seeded diced small)
• 3  small onions
• 1⁄2 leek (washed diced)
• 1  medium tomatoes (sliced)
• 2  small carrots (grated then squeeze out excess water by cupping in hands)
• 2  tablespoons olive oil
• 1 (9 inch)  pastry flan
• 1⁄2 teaspoon turmeric
• 1⁄2 teaspoon cumin powder
• 1⁄2 teaspoon coriander powder
• 1⁄4 teaspoon ginger powder
• 1⁄4 teaspoon chili powder
• 1  teaspoon salt
• 1⁄2 teaspoon fresh cracked pepper

Directions

1. Roll out the pastry, line the flan dish and bake the pastry for 10 minutes. Leave to cool.
2. Rinse your red lentils thoroughly in a sieve. Place them into a pan with some lightly salted water. Bring to the boil and simmer for approx 20-30 minutes until soft. You may need to add more water as you go along. Once cooked drain off excess water very well and put to the side for later.
3. In a large pan gently fry your shallots or onions in some olive oil for a few minutes. Add your leeks. Add your red and yellow peppers/capsicums then add turmeric, cumin, coriander, ginger and chilli powders stir well.
4. Cook for a few more minutes then turn off the heat.
5. Add your cooked red lentils stir well.
6. Add the grated carrots with salt and pepper, mix well.
7. Place in a pre- heated oven at 180°C.
8. Spread the red lentil filling evenly over the pastry. Place sliced tomatoes on top and bake for 30 minutes.
9. Enjoy your red lentil vegetarian flan warm or cold.
10. You can eat this delicious flan recipe as it is or with a fresh green salad.