Lentil Tomato Pie
- Ready In:
- 1hr 20mins
- Ingredients:
- 16
- Yields:
-
1 pie
- Serves:
- 4-6
ingredients
-
Pie Crust
- 200 g flour
- 1⁄2 teaspoon salt
- 100 g butter, roughly chopped
- 2 1⁄2 tablespoons cold water
-
Filling
- 1 large onion
- 50 g butter
- 175 g split red lentils
- 1 garlic clove, crushed
- 350 ml vegetable stock
- 2 tomatoes, peeled and chopped
- 75 g grated cheese
- 1 teaspoon dried basil
- 1 tablespoon lemon juice
- 1 egg
- sea salt
- fresh ground black pepper
directions
- Pie Crust:.
- put the flour, salt, butter and water into a food processor and blend just until dough forms. alternatively, rub the butter onto the dry ingredients in a bowl until mixture resembles breadcrumbs and mix in just enough water to make a dough.
- knead lightly on a floured surface and roll out two thirds, reserving the remainder for the top. Use it to line a 20cm quiche dish.
- roll remainder to fit the top of the dish and set aside.
- Filling:.
- peel and chop the onion and fry in the butter in a large saucepan until golden. about 5 minutes.
- add the split peas and garlic and stir briefly before adding the stock.
- bring to boil and simmer for 20 mins until lentils are tender and pale golden.
- remove from heat and add the tomatoes, cheese, basil lemon juice and egg as well as salt and pepper to taste.
- mix and let cool.
- Assembly:.
- preheat oven to 200C or 400F.
- spread the lentil mixture into the pastry case and dampen the edges of the pie with a little water before placing the pastry top.
- press down lightly and brush the top with a little egg if desired. prick the top gently with a fork or cut slits in the top.
- bake pie in preheated oven for 40 mins until brown and crisp.
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Reviews
-
I first made this pie whilst working in Egypt a few years ago. I add a chopped red or green pepper (capsicum?) and chopped fresh basil. As I only had a 10 inch tin I increased the quantities by 50%. I also use oil based pastry with 50% whole meal flour and with half a teaspoonful of powdered cumin. Delicious
RECIPE SUBMITTED BY
I have a lot of food limitations...I am vegetarian, I don't eat dairy and I am gluten free, therefore a lot of my recipes are suitable for these allergies, however, I love to cook and bake for my family so I have included some not-so-restrictive recipes. I love experimenting, so a lot of what I cook has been adapted from age-old recipes to suit different needs and tastes.