Description
A delicious snack for Lenten table.
Ingredients
-
Potatoes
1 piece
-
The broth
1 Tbsp
-
Vegetable oil
1 Tbsp
-
Salt
-
Rye flour
140 g
-
Tomatoes in own juice
200 g
-
Water
200 ml
-
Garlic
1 tooth
-
Lentils
130 g
-
Coriander
Cooking
Boil the potatoes, drain the potato broth, but leave 1 tablespoon To potatoes add potato broth, vegetable oil, salt, and cook the puree.
Add rye flour and knead the dough.
To prepare the tartlets you will need 6 small ramekins. Each mold grease with vegetable oil. Divide the dough into 6 equal parts. Of the parts of dough to make tortillas, put in a mold.
And spread on the mould.
Bake tartlets at a temperature of 180-190 degrees for 10-15 minutes, cool.
While the tartlets are chilling, prepare the filling. Tomatoes in own juice peel, rinse lentils.
Tomatoes, mash with a fork, put into the pan.
Add the washed lentils, garlic through a press, salt and ground coriander.
Add water, cover and cook the lentils until tender on low heat.
Ready the lentils to cool.
Fill the tartlets with lentils.
Garnish with greens.
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