Lentil Pie Recipes

Steps:

• Heat the oil in a wide-based pan. Add the onion and cook over a low heat for 10 mins, stirring, until softened. Mix in the garlic, ginger and spices and cook for 1 min more. Tip in the lentils, pour over the vegetable stock, season and bring to the boil. Reduce the heat, then cover and cook for 20 mins until the lentils are tender.
• Meanwhile, heat half the butter in a large pan, add the spinach and cook until wilted. Season, then drain. Stir the spinach through the lentils with the lemon zest and juice and coriander, then leave to cool.
• Mix together all the ingredients for the egg wash. Assemble the pies as directed in the pastry recipe, adding a spoonful of chutney to the middle of each. Glaze with the spiced egg wash before baking.

Steps:

• Cook the lentils in boiling water until soft, about 1/2 an hour.
• Place the cauliflower, chile pepper, mushrooms, onion, tomatoes, brown sugar curry powder, salt and pepper in the bowl of a food processor; pulse until the vegetables are all finely chopped and mixed together with the spices.
• Mix the cooked lentils with the chopped vegetables.
• Spread in a greased Pyrex baking dish and set aside.
• Boil the potatoes until soft, mash.
• Mix in the eggs and the butter.
• Add salt and pepper to taste.
• Spread the mashed potatoes on top of the lentil mix; dust with paprika.
• Bake in a 350 degree oven for 45 minutes or until the potatoes are browned.

Steps:

• Place lentils in a saucepan with cold water to cover. Cook over a high heat until boiling, then boil for 10 minutes.
• In another frying pan brown the beef mince. Once browned add the onion, celery, carrot and the garlic. Cook over low heat for 5 minutes and stir in tomatoes.
• Drain lentils and reserve 300ml (1 1/4 cups) of the cooking liquid. If not enough cooking liquid top up with hot water.
• Add lentils to meat mixture, then dissolve the vegemite in the cooking liquid and stir into meat mixture.
• Add bay leaf and bring mixture back to the boil, lower heat and simmer for 20 minutes.
• Meanwhile make the topping.
• Place potato and parsnip in a saucepan and cover with water (lightly salted if you desire).
• Bring to the boil and cook for about 15 minutes or until tender.
• Drain into a bowl and mash together with the yoghurt and the chives.
• Preheat the grill (Broiler).
• Remove bay leaf from meat mixture and divide the mixture among 4 2 cup capacity ramekins.
• Spoon or pipe the potato/parsnip mash over the top and sprinkle with parmesan cheese.
• Place under the griller for a few minutes or until the potato topping is nicely golden.

Steps:

• Cut potatoes into chunks (peel if you like) and boil until soft. Mash and set aside.
• Place 1 1/4 cups water in saucepan with lentils and barley. Bring to a boil, then reduce heat and simmer 30 minutes.
• Meanwhile, heat the remaining 3/4 cups water in a saucepan.
• Add carrots, onion, and garlic and cook until tender. Add tomatoes and spices.
• Mix the flour with a little water and add to saucepan. Stir and cook over low heat until thickened.
• Mix vegetable mixture with cooked lentils and barley. Pour into casserole dish and top with mashed potatoes.
• Bake at 350 degrees for 30-45 minutes.

Steps:

• 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.

Steps:

• Tip the onions, carrots, celery and olive oil into a large saucepan. Cook over a medium heat for 8-10 mins until softened, add the garlic and fry for another minute. Pour in the wine to deglaze the pan (scraping up any bits stuck on the bottom), and simmer for 2 mins until most of the wine has evaporated.
• Add the thyme, tomato purée, soy sauce, caster sugar and vinegar to the pan and stir to combine. Tip in the lentils, tomatoes and 100ml water and simmer for 10-12 mins until reduced and thick enough to coat the back of a spoon.
• Meanwhile, make the mash topping. Bring a large pan of water to the boil, add the sweet potatoes and simmer for 10-15 mins until cooked all the way through. Drain, then add the dairy-free margarine, mustard powder and milk, and mash until smooth along with plenty of salt and pepper.
• Heat the oven to 200C/180C fan/gas 6. Season the filling and pour it into a 25 x 20 x 7cm casserole dish. Top with the mash, starting with spoonfuls on the outside corners and working your way inwards so the filling doesn't spill out. Sprinkle the pumpkin seeds on top and bake for 30-35 mins until golden and bubbling. Once baked and left to cool, the pie will keep frozen for up to three months. Defrost thoroughly overnight, then reheat in the oven until piping hot.