CookEat Recipe
Tomato and Pea Baguette Bites
Tomato, peas and lentils simmer with coriander and coconut milk until thick, then are folded with feta. Serve the topping on grilled baguette toasts.
Method
Steps
Step 1
Use canned lentils, weighed drained and rinsed, and fresh or frozen shelled green peas, not dried peas. Wash and finely dice the tomato. Heat 2 tablespoons olive oil in a wide pan over medium heat and cook the tomato with the ground coriander for 3–4 minutes.
Step 2
Add the lentils, peas and coconut milk. Simmer uncovered for 12–18 minutes, stirring often, until the peas are tender and the mixture is thick enough to mound on a spoon without free liquid. Mash a few lentils if needed to bind it.
Step 3
Take off the heat for 3 minutes, then fold in the crumbled feta. Use all the peas in the filling; none are reserved separately.
Step 4
Slice the baguette thinly, brush with the remaining tablespoon olive oil and grill for 1–2 minutes per side on a hot grill pan. Spoon on the topping immediately before serving in ten portions.
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