Vegan Phyllo Parcels with Lentils

2 fl oz Canola/Olive Oil Blend
1 ½ oz Fresh Garlic, chopped
1/8 tsp Dried Ground Coriander
3 tbsp Cumin Seed
1/3 tsp Crushed Red Pepper
1 tbsp Fennel Seed
6 oz Swiss Chard, chopped
1 fl oz Vegetable Stock
8 oz Lentil Prep
5 sheets Feuiles de Brick pastry sheets
8 oz Caramelized Onions

Heat oil in a sauté pan. Add garlic, coriander, cumin, fennel and crushed red pepper; stir. Add Swiss chard. When spices begin to toast and stick to the pan, deglaze with vegetable stock. Cook until chard is wilted. Remove from heat and add lentil prep, mixing well. Stack sheet of phyllo pastry and then cut into quarters (four pieces). Place 2 ounces of lentil mixture and 2 ounces of caramelized onions into each quarter. Fold into a pillow or parcel, brush with oil and bake 10 minutes at 350 degrees.

Makes 4 parcels

Lentil Prep

2 pounds Lentils
1 gallons Water
1 Yellow Onion
1 Clove
1/4 cup Brandy
1 pinch Fresh Thyme
1 Bay Leaf
Salt to taste

Stud onion with a clove. Add all ingredients to a large stock pot and simmer until lentils are tender. Strain.

Makes – 4 pounds

 Caramelized Onions

1 pounds Yellow Onions
1 fl oz Canola Oil
Salt and Pepper to taste

Peel onions and julienne cut. Heat oil in sauté pan. Add onions, salt and pepper. Cook on medium heat stirring occasionally until onions are well browned and caramelized.

Makes – 1 cup

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.