Crispy Tomato Lentil Filo Cups

Crispy Tomato Lentil Filo Cups 🥄🍅 Flaky golden filo cups, a warm tomato-lentil filling, lemony yogurt and toasted herb crunch. These are the kind of little bites that work for brunch, snack boards, drinks-night food or a light dinner with salad. Yield: 12 cups Time: about 45 minutes Ingredients 🛒 - 6 sheets filo pastry, thawed if frozen - 3 tbsp olive oil, plus a little extra for the tin - 1 small onion or shallot, finely chopped - 2 garlic cloves, finely chopped - 2 tbsp tomato paste - 1 tsp ground cumin - 1/2 tsp smoked paprika - 250 g cherry tomatoes, halved - 240 g cooked green or brown lentils, drained - 1 tsp red wine vinegar or lemon juice, plus more to taste - 1/2 tsp fine salt, plus extra to taste - Black pepper - 120 g Greek yogurt - 1 tsp lemon zest - 1 tbsp lemon juice - 2 tbsp chopped parsley or dill - 2 tbsp toasted sesame seeds, pine nuts or chopped almonds Method 👩‍🍳 1. Heat the oven to 190 C / 375 F. Lightly oil a 12-hole muffin tin. Stack the filo sheets, brushing each sheet lightly with olive oil as you go. Cut into 12 rough squares or rectangles, then press them into the muffin holes with the corners offset so they form little cups. 2. Bake the filo cups for 8-11 minutes, until deeply golden at the edges, crisp and dry to the touch. Let them cool in the tin for a few minutes, then lift out carefully. If the bases still feel soft, return them to the oven for 2-3 minutes. 3. Meanwhile, warm 1 tbsp olive oil in a pan over medium heat. Cook the onion for 5 minutes until soft. Add garlic, tomato paste, cumin and smoked paprika, then stir for 1 minute until fragrant. 4. Add the cherry tomatoes, lentils, vinegar or lemon juice, salt and pepper. Simmer for 8-10 minutes, stirring often, until the tomatoes slump and the mixture turns glossy and thick. It should be juicy but not wet, so it will not soak the filo. Taste and adjust salt or acidity. 5. Stir the yogurt with lemon zest, lemon juice, a pinch of salt and 1 tsp olive oil. Keep it cool and spoonable. 6. Fill the filo cups just before serving. Add a spoonful of tomato lentils to each cup, leaving the crisp edges visible. Drizzle with lemon yogurt, scatter with herbs and finish with toasted seeds or nuts. Serving notes 🍽️ Serve warm or room temperature. Add a green salad for dinner, or place the cups on a snack board with olives, cucumber and extra yogurt dip. Make-ahead tip 💡 Bake the filo cups up to 1 day ahead and keep them in an airtight container once completely cool. Make the filling ahead too, but store it separately and rewarm gently. Assemble at the last minute for the best crunch. Save this recipe for crisp pastry, saucy lentils and bright tomato comfort in one bite. Tasteloom.club