Curried lentil pie
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| Salt & pepper | ||
Directions
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"