CURRIED LENTIL PIE

Servings: 8
Ingredients:

Pastry for 2 crust pie
2 tb Oil
1 lg Onion, chopped
2 ea Garlic cloves, chopped
1 md Potato, diced
1 md Carrot, sliced
1 sm Green bell pepper, diced
1 tb Coriander powder
1 ts Cumin powder
1 ts Ginger powder
1 ts Turmeric
1 c  Green lentils
2 c  Water
2 tb Tomato paste
Salt and pepper

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

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

Very loosely drawn from ‘Entertaining with Cranks’

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