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