Spiced Lentil and Caramelized Onion Samosas

Ingredients

• 1 cup Brown lentils, rinsed
• 2 units Large yellow onions, thinly sliced
• 1.5 tablespoons Baharat spice blend
• 3 tablespoons Olive oil
• 3 cloves Garlic, minced
• 0.25 cup Fresh parsley, chopped
• 1 package Samosa pastry sheets or phyllo dough
• 2 cups Vegetable oil for frying
• 1 teaspoon Salt
• 1 tablespoon Lemon juice

Instructions

1. 1

   Boil the brown lentils in 3 cups of water until tender but still holding their shape, about 20 minutes, then drain thoroughly.

2. 2

   In a large skillet, heat olive oil over medium-low heat and cook sliced onions with a pinch of salt for 25 minutes until deep golden brown and caramelized.

3. 3

   Add the minced garlic and Baharat spice blend to the onions, stirring for 2 minutes until the spices are fragrant.

4. 4

   Fold the cooked lentils and lemon juice into the onion mixture, season with salt, and stir in the fresh parsley; let the filling cool completely.

5. 5

   Cut the pastry sheets into long strips, place a tablespoon of filling at one end, and fold into triangles, sealing the edges with a bit of water or flour paste.

6. 6

   Heat the vegetable oil in a deep pan to 350 degrees Fahrenheit (175 degrees Celsius).

7. 7

   Fry the samosas in small batches for 3-4 minutes, turning once, until they are golden brown and crispy on all sides.

8. 8

   Drain the finished samosas on paper towels and serve warm with a side of yogurt or tahini sauce.