Lentil and Tomato Pie
- Ready In:
- 1hr 10mins
- Ingredients:
- 14
- Yields:
-
1 Pie
- Serves:
- 4-6
ingredients
- 1 large onion
- 2 ounces butter or 2 ounces margarine
- 1 large garlic clove, crushed
- 6 ounces split red lentils, washed
- 12 fluid ounces unsalted stock or 12 fluid ounces water
- 2 tomatoes, skinned and chopped
- 3 ounces grated cheese
- 1 teaspoon dried basil
- 1 tablespoon lemon juice
- 1 egg
- sea salt
- black pepper
-
For the crust
- 8 ounces shortcrust pastry
-
To Glaze
- 1 beaten egg
directions
- Peel and chop the onion and fry it in the butter or margarine in a good sized saucepan until it's golden and beginning to soften, (about 5-6 minutes),
- Add the split red lentils and garlic and stir for a moment or two before adding the stock or water.
- Bring the mixture to the boil, half-cover with a lid and simmer for about 20 minutes, until the lentils are soft and pale golden.
- Remove the pan from the heat and add the tomatoes, cheese, basil, lemon juice, egg and salt and pepper.
- Leave the mixture to cool.
- Roll out about two thirds of the pastry and use to line an 8 inch (20cm) flan dish or sandwich tin. Roll the remainder into a circle to fit the top of the dish.
- Preheat the oven to 400F (200C), gas mark 6,
- Spread the lentil mixture into the pastry case.
- Dampen the edges of the pastry with a little cold water, then put the pastry top on and press down lightly, crimping the edges.
- Prick the top and brush with a little beaten egg if you want a shiny finish. Bake in the preheated oven for about 40 minutes until the pastry is golden brown and crisp.
Questions & Replies
Got a question?
Share it with the community!