Date: Sun, 08 Nov 1998 17:07:29 +0000
From: "M. Olsen" (maralyn.olsen@virgin.net)
Homestyle Lentil Pie
20 oz floury potatoes peeled and cut into chunks
2 tbspns soya milk (or as needed)
2 oz fatfree cheddar type cheese
Seasoning
For the filling
1 onion finely chopped
2 garlic cloves finely chopped
1 carrot diced
5 oz red lentils
1/2 pint vegetable stock
1 large tomato roughly chopped
1 oz frozen peas
2 tbspns fruity brown sauce.
1. Cook the potatoes in a large pan of lightly salted boiling water for
about 10 mins until tender.
2. Meanwhile cook the onion garlic and carrot in some stock for about 2
mins.Stir in the lentils and rest of stock.Bring mixture to the boil and
boil rapidly for 5 minutes
3. Add the tomato peas and fruity brown sauce to the lentils, reduce the
heat and cook for a further 5 - 8 mins until the lentils are tender but not
mushy
4. Preheat the grill to high.Drain the potatoes well and mash with the soya
milk and cheese.Season to taste.
5. Season the lentil mix and spoon into a heatproof dish.Fork the mashed
potato over the filling and cook under the grill until the mash is crisp
and golden.
Cumin and Lentil Cakes
Mash any cold leftover Lentil Pie (or make enough to do this)witha fork mix
thoroughly.Shape the mixture into even sized cakes.Spray each cake with
lite spray oil and sprinkle with cumin seeds.Cook in a non stick pan for 4
- 5 mins on each side until piping hot and golden.
Rosti Topped Lentil Pie
Make the lentil filling up to the end of step 2. Preheat the oven to 200c /
400f Gas 6
Cook the potatoes whole for 10 mins until part cooked.Allow the potatoes to
cool slightly then grate them coarsly. Mix with the fat free cheddar cheese
and 4 sliced green onions.Spoon the lentil mixture into an ovenproof dish
and scatter the potato mix over the top evenly.Bake for 20 minutes until
the rosti topping is golden and crunchy.
Chilli Lentil Pie
At step 2 cook 1 fresh red chilli finely chopped (leave seeds in if you
want it very hot)with the onion garlic and carrot.Replace the fruity brown
sauce with mango chutney at step 3 if liked.
Lemony Dhal (I like this a lot)
Omit the potato topping.At step 2 replace the carrot with 2 tspns of finely
chopped fresh ginger and add an extra 7/8 oz stock.At step 3 replace the
peas and sauce with 1 tbspn of hot curry paste (I used powder to taste) and
the juice of 1/2 a lemon.Serve with rice or naan.
kwvegan vegan