• Peel and chop the red onion and garlic. And, peel and grate (or finely chop) the ginger.
• Add the olive oil to a pot and add in the red onion. Let onion sauté about 10 minutes or so over medium heat, stirring often so it doesn’t burn.
• Then add in the garlic and ginger and stir well. Let sauté another 5 minutes, stirring often.
• Open, drain and drain the canned diced tomatoes and add it to the onion garlic ginger mixture.
• Then drain and rinse the lentils and add these to the pan as well, along with the coriander, smoked paprika, and turmeric.
• Season with salt and pepper to taste and garnish with a few teaspoons of fresh parsley.
• Let stuffing cool to room temperature before stuffing store bought buns or made from scratch buns.

To Assemble:

• Open can of biscuit dough and roll out a biscuit disc.
• Spoon 2 or so tablespoons of filling into each circle.
• Make an egg wash by breaking the egg into a bowl and mixing it with a fork. Brush edges of the buns with this egg wash.
• Seal the buns by flipping the sides over the filling and pinching them together. Then lay buns down, with sealed side on the bottom on a parchment lined baking tray. Repeat until all the dough and filling are used up. By the way, you might end with some of the filling. This lentil filling is delicious with some crusty bread or roti.
• Preheat oven to 375 degrees.
• Beat the remaining egg and brush it over the buns.
• Sprinkle buns with sesame seeds and place in 375 degree oven for 20-22 minutes.
• Enjoy warm or at room temperature.