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CURRIED LENTIL PIE

  • 8servings

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Source: www.cookreceipts.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3, C, E, P
MineralsNatrium, Silicon, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Pastry for 2 crust pie

  2. 2 tb Oil

  3. 1 lg Onion, chopped

  4. 2 ea Garlic cloves, chopped

  5. 1 md Potato, diced

  6. 1 md Carrot, sliced

  7. 1 sm Green bell pepper, diced

  8. 1 tb Coriander powder

  9. 1 ts Cumin powder

  10. 1 ts Ginger powder

  11. 1 ts Turmeric

  12. 1 c Green lentils

  13. 2 c Water

  14. 2 tb Tomato paste

  15. Salt and pepper

Instructions Jump to Ingredients ↑

  1. 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.

  2. The mixture should be moist but not swimming in water.

  3. 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.

  4. Very loosely drawn from ‘Entertaining with Cranks’ —–

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