Chick pea & lentil dahl is yummy and you can put it with anything 🙂 I love adding lamb mince but I don’t know why I am telling you that as it’s a totally different recipe (will post that one soon) 😉 HAHA!

THIS recipe is made with chicken or feta – I actually made both as I wanted feta and the hubby wanted meat – no surprise there 😉 It’s a great dish to be able to make veggie and meat versions in one meal though 🙂

You can easily make your own chickpea dahl or buy it pre-made in a tin. I used a tin for this one as it was Monday evening after a long and busy day at work.

Ingredients (for 2 people)

• Chickpea & lentil dahl – 1 tin
• Red onion – 1/2 small onion – finely chopped
• Mushrooms – 1/2 cup finely chopped
• Chicken breast – 1 pp
• Feta – 1/2 cup pp
• Filo pastry – 6 sheets cut into 6 squares – I use pre-made filo sheets
• Coconut oil – 1 tbsp.
• Almond milk or egg for brushing the pastry

Make Them

1. Fry the onion and mushroom with the coconut oil in a frying pan
2. Heat the chickpea dahl in a sauce pan on the hob
3. Add the onion and mushrooms to the dahl mixture and keep heating it through
4. Dice and fry the chicken in frying pan with some coconut oil until cooked through
5. Chop / break up the feta
6. Lay out the pastry squares and use some almond milk or egg brushed over them to stick them all to each other
7. Pop some of the chicken into the middle of 3 of the squares (remember not to overfill as you need to be able to make the parcel shape)
8. Pop the feta into the remaining 3 squares
9. Spoon the chickpea mixture on top
10. Close the parcels and slightly twist the top if you can – just make sure they are closed if you can’t
11. Brush with almond milk or egg so they brown slightly
12. Bake on a baking tray for 15-20 mins on gas mark 6 / 180 degrees or until golden brown

Serve with a side salad and enjoy!

With love, Tash 🙂