Curried Lentil Pie Recipe

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 & pepper 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