Ingredients
2 sheets of short crust pastry
2 400gm cans of brown lentils, drained or 3 cups of cooked lentils
1 Tbsp of olive oil
½ cup finely chopped onion or ½ tsp asafoetida
2-3 tsp curry powder
½ tsp turmeric
½ tsp cumin, ground
1 tsp basil
2 tsp light soy sauce
1 Tbsp sugar
¼ cup coconut
1/3 cup sultanas or raisins
3 Tbsp cornflour
1/3 cup water
Method
- Place one sheet of pastry into a greased pie dish.
- Heat the oil and fry the onion, curry powder, turmeric and cumin.
- Add lentils, basil, light soy sauce, sugar, coconut and sultanas.
- Mix water and cornflour together and add to lentil mixture and continue stirring until it thickens.
- Put the mixture in the pie shell.
- Place pastry over the filling.
- Crimp the edges and pierce the top.
- Back at 180 degrees C for approx. 30 minutes or until golden.
Lentils are an excellent source of protein, carbohydrates, vitamins and minerals. They are a good source of iron, high in fibre and low in fat.
Lentils do not need to be soaked over night, but any soaking time cuts down the amount of time needed to cook. Canned lentils are very convenient and need to be drained and rinsed before using. 
This recipe can easily be frozen into single size portions and then cooked when required.
Asafoetida or Hing can be found in Asian spice shops. It can be used sparingly on fried tofu, patties, burgers, veggie dishes and beans. It is often used as a substitute for onion.
I hope that you enjoy this recipe as much as I have.
Visit our website to discover many more delicious and easy vegetarian meals.
Happy cooking,
Amara
Instructor
