Filo Wraps with Lentils Place lentils in a pan. Add 6 cups of water. Do not add salt (lentils boiled with salt, will not cook through). Bring water to the boil then reduce heat. Simmer lentils for 30 minutes until cooked through. Drain them and place lentils back in pan. Add vegetable stock, half of cinnamon, galangal and curry. Simmer lentils for another 15 minutes. Stir from time to time to avoid scorching them.

Cut leek into small pieces. Chop onions and garlic.

Heat olive oil in a pan. Add garlic, onions and the rest of spices. Simmer for 2 minutes. Add tomatoes, leek and bell pepper. Turn vegetables in the spiced oil until cooked through. Add mixture to the lentils. Season to taste with salt and pepper. Add a cup of plain yoghurt. Cool lentils.

Cut filo pastry into squares of 10 to 10 cm (3.9 x 3.9 inches). Apply liquid butter or olive oil and cover with another filo pastry piece. Place lentils spoon by spoon in the middle of the filo pastry square. Fold pastry ends left and right to the center. Roll wraps from bottom to top (like Asian spring rolls).

Cover baking sheet with parchment paper. Place rolls on baking sheet. Apply liquid butter or olive oil. Sprinkle with salt. Decorate with sesame seeds. Bake filo wraps in oven for 10-15 minutes at 200°C (400°F) or until light brown and golden.

Tip: Serve with vegetable or garden salad. If no filo dough is available, strudel dough can be taken as well. Filo and strudel dough can be bought in supermarkets.