Main Dishes Recipes - Baked Red Lentil and Zucchini Pie Recipe

Ingredients

• 175g/6oz whole wheat flour

• 85g/3oz soy margarine

• a pinch of salt

• 1 Tbsp chopped fresh coriander

• 2 to 3 Tbsp cold water

For the Filling:

• 1 Tbsp extra-virgin olive oil

• 1 clove garlic, finely chopped

• 1 onion, chopped

• 1/2 cup/130g/4oz red lentils

• 3 zucchini (courgette), thinly sliced

• 120g/4oz frozen sweetcorn kernels

• 1 2/3 cups/310ml/11fl oz vegetable stock

• salt and pepper

• flour for dusting

• milk for brushing

Serves 4

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Method:

1. To make the short crust dough, follow the recipe on page 15, adding the coriander to the mixture as you mix it.

2. Heat the oil in a pan, add the garlic and onion and fry for 3 minutes. Add the lentils, zucchini, corn kernels and stock. Bring to a boil and simmer for about 20 minutes or until the liquid is substantially reduced. Season with salt and pepper.

3. Preheat the oven to 190°C (375°F). Place the lentil mixture in an ovenproof dish.

4. Next, dust a work surface with the flour, roll out the dough and cut out 5c-cm/2-in rounds with a biscuit cutler or glass.

5. Place the rounds of pastry on the mixture and brush with the milk. Bake for 20 to 25 minutes, or until lightly browned.

Note: A simply prepared, but nourishing and healthy vegetarian option for colder days. This makes a filling lunch or dinner, served with a selection of other vegetables.