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Add a photoServings: 8
Ingredients
- Pastry for 2 crust pie
- 2 Tbsp. Oil
- 1 lrg Onion, minced
- 2 x Garlic cloves, minced
- 1 med Potato, diced
- 1 med Carrot, sliced
- 1 sm Green bell pepper, diced
- 1 Tbsp. Coriander pwdr
- 1 tsp Cumin pwdr
- 1 tsp Ginger pwdr
- 1 tsp Turmeric
- 1 c. Green lentils
- 2 c. Water
- 2 Tbsp. Tomato paste Salt & pepper
Directions
- In a large pot, heat oil. Fry onion & garlic for a couple of min. Add in potatoes, carrots & bell pepper & continue to fry for a few more min, stirring occasionally. Add in spices & stir fry for a couple of seconds. Add in lentils & tomato paste , stir quickly & add in water. Cover, raise heat & bring to a boil. Reduce heat & simmer gently for 30 min. Add in salt & pepper. Check the water levels & lentil consistency. Cook for another 15 min if lentils are not cooked. Remove from heat & let cold slightly.
- The mix should be moist but not swimming in water.
- Roll out the pastry & line a 9" pie plate. Add in the filling & cover with remaining pastry. Bake at 400F/200C for 30 to 40 min till the pastry is browned. Serve with chutney, chili sauce & a salad. Good cool.
- Very loosely drawn from "Entertaining with Cranks"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 150g | |
| Recipe makes 8 servings | |
| Calories 172 | |
| Calories from Fat 47 | 27% |
| Total Fat 5.28g | 7% |
| Saturated Fat 0.66g | 3% |
| Trans Fat 0.09g | |
| Cholesterol 7mg | 2% |
| Sodium 72mg | 3% |
| Potassium 450mg | 13% |
| Total Carbs 23.88g | 6% |
| Dietary Fiber 9.0g | 30% |
| Sugars 2.44g | 2% |
| Protein 8.11g | 13% |
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