Factory farming conditions and antibiotic-resistant pathogens emerging as a result of them pose an existential threat to humans in the form of zoonotic diseases. Why it’s time to produce and consume food more thoughtfully.
Lentil and turmeric quiche
You just need two fistful of lentils, some seasonal vegetable and a pinch of turmeric to prepare one of the most original quiche stuffings ever!
Ingredients
1 sheet of round-shaped fillo dough
150 g of lentils
1 carrot
1 leek
1 onion
120 ml of crème fraîche
2 spoonful of rice milk
1 teaspoonful of powdered turmeric
extra virgin olive oil
salt
pepper
Preparation
Soak the dry lentils overnight. Drain the following the day. Cook the lentils in half a litre of salty water for about 20 minutes. Drain them. They shouldn’t be completely cooked. Heat the oil over medium heat in the same pot with finely minced onion. Add minced carrot and leek and season with salt. Sautée in a pan for 5 minutes or until the onion are golden brown. Add the lentils and cook over low heat with a spoonful of water for 2 minutes more.
Preheat the oven to 180° C.
Place the sheet of fillo dough in a bakng tray and perforate it with a fork. In a bowl mix the lentil and vegetable mixture with the crème fraîche, rice milk and turmeric, adding salt and pepper to taste. Blend well. Pour half of this mixture into the tray, on the fillo dough, even out the stuffing and then pour the other half. Even out again and bake for 20-25 minutes until the dough is golden brown. Serve lukewarm.
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