I can’t even wrap my head around the fact that it’s a new month already! Where did February go? So now it’s March, and here we are at the first Monday of the month. Do you know what that means? It’s MOLO Monday! This is when I show you how to make over leftovers into something new, by giving you the recipes and a shopping list with the ingredients you’ll need.
Today I’m sharing some old favourites that I originally posted back in 2010 – Vegetable & Lentil Tagine and Moroccan Lentil Pie. I love being able to bring back these old posts, because they’re hidden gems that are likely new to many of you. And yes, I admit it – MOLO Monday snuck up on me and I was unprepared, as usual.
First up, the Vegetable & Lentil Tagine. It’s a healthy and hearty lentil stew with Moroccan flavours. Serve it over rice or couscous, and you have a really satisfying meal that’s so good for you! Set at least 4 cups of it aside to use later for the Moroccan Lentil Pie.
I originally posted this back in my first year of food blogging, and I remember fondly that this tagine was the first photo of mine that Foodgawker ever accepted. I was so proud! Ah, memories. I’ve kind of given up on Foodgawker now because my photos have been rejected so much (I’m not bitter).
Anyway, back to lentils.
Even though I really love the Vegetable & Lentil Tagine, my picky kids weren’t buying it. I had so much of it left over that I knew I needed to figure out a way to make it more appealing to them. That’s how Moroccan Lentil Pie came about. My theory is you can add pastry and cheese to pretty much anything, and it’s guaranteed to be a hit.
Moroccan Lentil Pie
4 cups of Lentil & Vegetable Tagine
4 sheets phyllo pastry
1 tsp butter, melted
2 tsp olive oil
1 cup feta cheese
1/4 cup parmesan cheese
1 tsp parsley flakes
Spray a 2-quart round glass baking dish with cooking spray. Overlap sheets of phyllo across the dish to cover entire bottom and sides of dish. Combine feta, parmesan and eggs. Pour into the bottom of the dish. Pour tagine over cheese mixture. Combine butter and olive oil in a small bowl. Bring each layer of phyllo over the filling, brushing butter/oil mixture as you go. Brush remaining butter/oil on top. Sprinkle with parsley, then cover with foil and bake at 375F for 50 minutes.
These two meals really help stretch your lentils a long way. And lentils are pretty cheap, so you’re stretching your dollar a long way too.
Here’s the shopping list if you’d like to print it off to take to the grocery store with you. Happy MOLO Monday everyone!