Prep 15 min - cook 30 min - serves 6
Colombian-Style Lentil and Sesame Filling
A well-spiced, well-drained lentil filling in the Colombian tradition, dry enough to hold inside pastry without leaking.
Before you cook
Any filling destined for pastry has to be dry, or it will burst its wrapper the moment it hits hot oil or an oven. Cook this one down until it is closer to paste than stew.
This is offered as a versatile filling, spoonable on its own over rice or daliya, or ready to fold into pastry if you want to take it that step further.
Method
Rinse the lentils and simmer them in the water until fully soft.
Drain thoroughly, since excess liquid will make the filling too wet.
Warm the oil and cook the onion and tomato together until soft.
Add the garlic and cumin, stirring one minute until fragrant.
Add the drained lentils and mash them lightly in the pan.
Cook over medium heat, stirring often, until visibly drier and thicker.
Continue for about ten minutes, until the mixture holds its shape.
Season generously with salt and pepper, tasting as it reduces.
Stir the roasted sesame seeds through in the last minute of cooking.
Cool completely before using as a pastry filling, or serve warm as is.
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