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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: 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"
| Ingredients:
2 Tablespoon(s) Oil
1 large Onion, chopped
2 Garlic cloves, chopped
1 medium Potato, diced
1 medium Spanish Paprika
1 small Green bell pepper, diced
1 Tablespoon(s) Coriander powder
1 Teaspoon(s) Cumin powder
1 Teaspoon(s) Ginger powder
1 Teaspoon(s) Sprigs mint, pounded -=OR=-
1 Cup(s) Green lentils
2 Cup(s) (1 can) Chick Peas **
2 Tablespoon(s) Zucchini,chopped |
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