Lentil Pockets With Carrot Raita

• 6 tbsp vegetable oil
• 1 None leek, sliced
• 1 clove garlic, peeled and finely diced
• 1 tsp curry powder
• 1 tsp ground coriander
• 1 tsp garam masala
• 3/4 cup green lentils, soaked overnight in cold water
• 1 cup vegetable stock
• 5 oz carrots, peeled and grated (about 1 1/3 cup)
• 2 tbsp olive oil
• 2 tsp lemon juice
• 3/2 cup plain yogurt
• 1 tsp honey
• 10 None fresh mint leaves, cut into strips
• 3 1/3 cups all-purpose flour
• 3 tbsp butter, diced

1. Heat 3 tbsp vegetable oil in a saucepan and saute the leek, garlic, curry powder, coriander and garam masala for 1 min. Drain and add the lentils, then stir in the stock. Simmer over medium heat for 15 mins, or until the liquid has been absorbed. Add 1 cup of the carrots and season to taste.
2. Meanwhile, in a bowl, mix the olive oil, lemon juice, yogurt and honey. Season to taste, then stir in the mint and remaining carrot.
3. In a bowl, knead the flour, butter and 3/4 cup water to a smooth dough. Divide into 4 equal pieces. On a work surface sprinkled with flour, roll out the dough into 4 circles, about 8 inches in diameter. Spoon the lentil mixture on one side of each circle and fold over, pressing the edges down. Gently roll the dough pockets to about 1/4 inch thick.
4. Heat 2 tbsp vegetable oil in a large non-stick frying pan and fry 2 dough pockets for 4 mins on each side, until golden brown. Remove from the pan and keep warm. Add 1 tbsp oil to the pan, heat and fry the remaining pockets. Serve with the yogurt dip.

vegetable oil, clove garlic, curry powder, ground coriander, garam masala, green lentils, vegetable stock, carrots, olive oil, lemon juice, plain yogurt, honey, mint, flour, butter

Taken from recipes-plus.com/api/v2.0/recipes/15958 (may not work)