Spiced Lentil Rolls
I love Indian flavors and I wanted to incorporate them into some of my cooking – that’s how these little gems came about! Flavorful, hearty lentils are wrapped in a pillowy coconut and curry scented dough. The lentils are spiced but not spicy, there’s a little hint of spice from the red chili powder, but not enough to make your nose run or anything. These are a seriously perfect lunch to bring to work/school because they are full of protein and they taste great at room temperature! I like to make a big batch of these and freeze half, that way if I need a meal or snack in a pinch all I have to do is just pop one out of the freezer!
Spiced Lentil Rolls
-Makes one dozen
Dough:
- 1 ¼ cup warm Coconut milk
- 2 ½ tsp Active dry yeast
- 1 tbsp Agave
- 2 tbsp Coconut oil
- 1 ½ cup + 1 tbsp Unbleached all-purpose flour
- 1 ½ cup + 1 tbsp Whole wheat flour
- 1 tsp Curry powder
- ½ tsp Sea salt
Filling:
- 2 cups cooked Brown lentils
- 3 tbsp Tomato paste
- 1 large Garlic clove, pressed
- ½ tsp Garam masala
- ¼ tsp Mustard powder
- ¼ tsp Red chili powder (or more if you like it spicy!)
- 3/4 tsp Coriander seeds, crushed
- 3/4 tsp Sea salt, plus more to taste, if desired
- 3 tbsp Coconut milk
- 1 tbsp Olive oil, for brushing
-To prepare the dough: In a stand mixer fitted with the dough hook, dissolve yeast and agave in the warm coconut milk. Set aside for several minutes until the mixture looks foamy.
-Add flours, curry and salt and mix on low for 6 minutes.
-Place dough in a large oiled bowl, and turn it around once so that the top gets nice and oiled too. Cover tightly with plastic wrap and place somewhere warm for 1 hour, until the dough has doubled in size.
-While the dough is rising, mix together your filling: In a medium bowl, combine all the filling ingredients and mix well with a spoon or clean hands. Set aside at room temperature until ready to use.
-Preheat oven to 375 F and line a large baking sheet with parchment paper.
-Once dough has risen, punch it down and divide it in half. Roll out one half into a rectangle about 11 inches by 10 inches. Spread 1 cup of the filling evenly over the rectangle, all the way to the edges. With the long side facing you, roll it up into a log. Cut the log in half and cut each half into 3 pieces.
-Transfer the rolls to the prepared baking pan and flatten the tops slightly. Repeat with remaining dough and filling until you have 12 rolls all together. Cover and let them rise in a warm place for 15 minutes.
-Right before you bake them, brush the tops with the tbsp of olive oil. Bake for 12-14 minutes, until tops are firm and bottoms are golden brown. Let cool at least 5 minutes before eating. Serve warm or at room temperature.
© 2012 Roxane McNulty
