I've been making this recipe for over 10 years now and it is one that has evolved over time. It is very easy to switch out with different ingredients dependent on what you have in your fridge.

It can easily be halved but we LOVE having leftovers for lunch the next day and there's always a fight over who gets the leftovers!

 

CURRIED LENTIL BEAN AND VEGGIE STRUDEL

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[PREP 10 min ] [COOK 30 min] [TOTAL 40 min] [SERVES 6-8 people]

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Ingredients

1- 2 tbsp olive oil

1 & 1/2 - 2 cups mushrooms, sliced

150 grams bottled roasted capsicum strips, drained

2 x 400g canned lentils, drained, rinsed

2 x 400g black beans, drained, rinsed

1 x 400g kidney beans, drained, rinsed

1 - 2 tbsp Babas curry powder (less if using a different brand)

4-6 tbsp mango chutney, plus extra to serve ( we prefer homemade or Beerenberg brand)

3 cups baby spinach

1 medium to large zucchini, grated

2 handfuls of kale, washed and shredded

6sheets frozen puff pastry, thawed

1/2 - 3/4 cup finely grated cheddar, plus extra to sprinkle

1 egg, beaten

sesame seeds to sprinkle

Greek Style Yoghurt, to serve

Salad, to serve

Method

1. Heat Oil in a Large frypan over medium heat
2. Add mushrooms and cook stirring until softened. Add curry, capsicum,  chutney, and lentils and beans. Stir until well mixed and add zucchini, spinach and kale.
3. Allow to cool completely.
4. Preheat oven to 180°C. Line 2 tray with baking paper.
5. . Spread half the lentil mixture down the centre of your pastry sheets, top with cheese, then remaining lentil mix. Fold pastry over and press to seal. Place on tray, seam-side down. Brush with egg and sprinkle with sesame sheets. Bake for 30 minutes or until golden.
6. Slice and serve with yoghurt, salad and extra chutney.