Curried lentil pie

Yield: 8 servings

Measure Ingredient
\N \N Pastry for 2 crust pie
2 tablespoons Oil
1 large Onion, chopped
2 eaches Garlic cloves, chopped
1 medium Potato, diced
1 medium Carrot, sliced
1 small Green bell pepper, diced
1 tablespoon Coriander powder
1 teaspoon Cumin powder
1 teaspoon Ginger powder
1 teaspoon Turmeric
1 cup Green lentils
2 cups Water
2 tablespoons Tomato paste
\N \N Salt & pepper

In a large pot, heat oil. Fry onion & garlic for a couple of minutes. Add potatoes, carrots & bell pepper & continue to fry for a few more minutes, stirring occasionally. Add spices & stir fry for a couple of seconds. Add lentils & tomato paste , stir quickly & add water. Cover, raise heat & bring to a boil. Reduce heat & simmer gently for 30 minutes. Add salt & pepper. Check the water levels & lentil consistency. Cook for another 15 minutes if lentils are not cooked. Remove from heat & let cool slightly. The mixture should be moist but not swimming in water.

Roll out the pastry & line a 9" pie plate. Add the filling & cover with remaining pastry. Bake at 400F/200C for 30 to 40 minutes until the pastry is browned. Serve with chutney, chili sauce & a salad.

Good cold.

Very loosely drawn from "Entertaining with Cranks"

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