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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