Like every good pie, the preparation for this one is particularly easy, and the result is greater than the sum of its parts. Here, the delightful combination of cauliflower and lentils makes all the difference.
Don't let us scare you— the only "difficult" part about this pie is the fact that you need to soak the red lentils two hours in advance. Other than that, they don’t require any cooking. Combined with the cauliflower, you get a pie that's packed with flavor.
Love extra crunch (a great way to win over the kids)? Sprinkle more breadcrumbs on top for an extra crispy, golden-brown result.
Ingredients:
1 medium cauliflower, broken into florets
1 cup red lentils
3 eggs
100 grams shredded mozzarella cheese
50 grams grated Bulgarian or feta cheese
1 container of sour cream (200 ml)
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon crushed garlic
½ cup breadcrumbs
¼ teaspoon cumin
Preparation Instructions:
1. Rinse the lentils in a strainer and place them in a bowl to soak for two hours.
2. In a pot, heat water, and when it boils, add the cauliflower florets. Cook for about 30 minutes until soft, then strain.
3. In a large bowl, whisk the eggs with the cheeses and sour cream, adding the spices. Finely chop the cooked cauliflower and mix it in along with the soaked lentils. Stir everything well with breadcrumbs. Ensure the mixture is not too runny, then transfer it into a baking dish lined with parchment paper or lightly greased. For extra crunch, sprinkle more breadcrumbs on top.
4. Bake at 180°C (350°F) for 45 minutes, or until the pie is golden.
By Hagar Gabai, in collaboration with Sugat.