Lentil Peas Pastelle

A few weeks before Lent I thought of this Lentil Peas Pastelle recipe many times. I was still in a Christmas mood somehow since our parang band was still playing parang long after the Christmas season. Even up to Carnival Tuesday and the weekend following I was at a home playing parang for a birthday party. Times are surely changing  and I like that lol 🙂

Anyhow, there were some beef pastelles in the refrigerator remaining from Christmas, so I had to wait until these were eaten before I proceeded with my plan. Of course, that wasn’t a long wait either. My son could eat about two in one go and my wife and I wouldn’t be too far behind either; that is if my son didn’t pass by our plates before we were finished lol. When they were done, we were eager to prepare our lentil peas pastelles; just in time for Lent.

Now, lentil peas is a good substitute for meat, much like soya. However, once cooked, it seasons well and tastes much better than soya in my opinion. This is an economical peas that is very nutritious and low in fat . Lentils are a rich source of protein, dietary fiber, vitamin C and minerals.

This is one of my favorite peas because it boosts your digestion and reduces the risks of spikes in the blood sugar. That is why I could not wait to share this lentil peas pastelle recipe with my readers.  If you’re adventurous like me give it a try. Here is my simple lentil peas pastelle recipe.  It tastes delicious , has a light texture, and you can eat as much as three pastelles without feeling overfull. Enjoy!

Lentil Peas Pastelle Recipe

LENTIL PEAS PASTELLE

Ingredients:

Filling for Pastelle
3 – 4 tbsp green seasoning (click here for recipe)
4 cloves garlic
1/2 onion
3 bundles chadon beni (about 20 leaves)
1 celery stalk
2 pimento peppers
1 big leaf thyme
1/2 lb dry lentil peas
2 tsp. paprika
1 tsp. black pepper
1 tsp. cayenne pepper
1/4 onion, chopped
3 tbsp oil
1 1/2 tbsp roucou
Salt to taste
Fig (banana) leaves to wrap the pastelles.

Direction:

Cornmeal dough: Click here to learn how to make the cornmeal pastelle dough.

Boil the lentil peas until it looks soft enough to mash (approximately 30 mins) .  Don’t let it get too soggy.  Drain the water and crush it using the back of a pot spoon.   Season with a 3 -4 tablespoon of green seasoning (the amount depends on your taste).

Blend the  garlic, onion, chadon beni, celery, pimento peppers and thyme in 1/4 cup of water.

Add the blended seasoning to cooked lentil peas.
Add the cayenne pepper, paprika and black pepper .

Saute the onion in 3 tbsp oil.

Add the seasoned lentil peas.  Then add the roucou. Mix well.

Set aside and prepare the fig leaves and the cornmeal.
Click here to learn how to make the cornmeal dough for the pastelle and singe the banana leaves.
Separate into small balls.  Pour a little oil in a saucer to be used before pressing each cornmeal ball.

Dip the ball into a little oil and press between two banana leaves on a pastelle press.

Place about 2 tablespoons of the lentil paste in the center of the flatten dough ball.
Fold  the fig (banana)  leaf place the folds face down. Steam in batches for for 35-40 minutes.
Yields 22 pastelles

Print

Lentil Peas Pastelle

Course Vegetarian

Cuisine Caribbean

Servings 22 pastelles

Author Felix (Simply Trini Cooking)

Ingredients

• Filling for Pastelle
• 3 – 4 tbsp green seasoning See note below
• 4 cloves garlic
• 1/2 onion
• 3 bundles chadon beni about 20 leaves
• 1 celery stalk
• 2 pimento peppers
• 1 big leaf thyme
• 1/2 lb dry lentil peas
• 2 tsp. paprika
• 1 tsp. black pepper
• 1 tsp. cayenne pepper
• 1/4 onion chopped
• 3 tbsp oil
• 1 1/2 tbsp roucou
• Salt to taste
• Fig banana leaves to wrap the pastelles.
• Cornmeal dough: See note below.

Instructions

• Boil the lentil peas until it looks soft enough to mash (approximately 30 mins) . Don’t let it get too soggy. Drain the water and crush it using the back of a pot spoon. Season with a 3 -4 tablespoon of green seasoning (the amount depends on your taste).
• Blend the garlic, onion, chadon beni, celery, pimento peppers and thyme in 1/4 cup of water.
• Add the blended seasoning to cooked lentil peas.
• Add the cayenne pepper, paprika and black pepper .
• Saute the onion in 3 tbsp oil.
• Add the seasoned lentil peas. Then add the roucou. Mix well.
• Set aside and prepare the fig leaves and the cornmeal.
• Click here to learn how to make the cornmeal dough for the pastelle and singe the banana leaves.
• Separate into small balls. Pour a little oil in a saucer to be used before pressing each cornmeal ball.
• Dip the ball into a little oil and press between two banana leaves on a pastelle press.
• Place about 2 tablespoons of the lentil paste in the center of the flatten dough ball.
• Fold the fig (banana) leaf place the folds face down. Steam in batches for for 35-40 minutes.

Notes

seasoning – http://simplytrinicooking.com/green-seasoning/

http://simplytrinicooking.com/trinidad-cornmeal-pastelle/

So there you have it a nice sojourn from meat for the Lenten season with a little flair. Hope you enjoyed my Lentil Peas Pastelle.

Ah gone:)