Title: Curried Lentil Pie
Categories: Vegetarian
Yield: 8 Servings

		Pastry for 2 crust pie
2	tb	Oil
1	lg	Onion, chopped
2		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"

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