This recipe is a healthier approach as opposed to other flans, due to the fact that the dough is made from wholemeal flour and its filling includes lentils making it a more nutritious flan. Suitable as a starter or as a quick snack; small bite size pieces of this flan make for an ideal finger food for any party or event.

Serves 4 to 6
Preparation and Cooking time: Approx 60 minutes

For filling:

Lamb Brand Red Lentils 175g rinsed

Lamb Brand Ground Black Pepper to taste

Saf Instant Yeast Extract 1 tsp

Vegetable Stock 300ml

Margarine 15g

Tomato Paste 1 tbsp

Onion 1 chopped

Red Peppers 2, cored seeded and diced

Fresh Parsley 3 tbsp, chopped

For dough:

Lamb Brand Wholemeal Flour 225g

Margarine 100g

Water 4 tbsp

Egg 1, beaten

For dough:

Sift the flour and mix in a bowl, rub in the margarine with your fingertips, until mixture resembles breadcrumbs. Stir in water and form into dough; shape in a rectangular form and wrap in stretch and seal film and chill for 30 minutes.

For filling:

Put lentils in a sauce pan with stock and bring to boil and then simmer for 10 minutes until lentils are tender and can be mashed. Melt margarine in a small pan and add the chopped onions and diced peppers and fry until soft. Add the lentils, tomato paste, parsley and season with pepper to taste. On a lightly floured surface roll out the dough and line a 24cm/9½’’ loose bottom quiche pan. Beat the egg and brush the dough to seal, then spoon in the mixture. Do not cut the extra dough as it might shrink during baking. Bake in a preheated oven 200°C for 30 minutes until filling is firm.