Herbed lentil and Parmesan pie
Nutrition Facts
each servingIngredients
all 21 types- For the pastry:
- 100g plain flour
- 1 tbsp chopped fresh herbs
- 1 small egg, beaten
- 2 tbsp olive oil
- 2 tbsp water
- For the filling:
- 1 tsp olive oil
- 1 small onion, chopped
- 1 clove garlic, crushed
- half red pepper, chopped
- 100g cauliflower, cut into florets
- 1 small courgette, sliced
- 1 stick celery, sliced
- 1 small carrot, grated
- 50g red lentils
- 1 x 400g can chopped tomatoes
- 200ml low-salt vegetable stock
- 15g grated Parmesan cheese
- 1 tbsp mixed fresh herbs, chopped
- freshly ground black pepper
Directions
6 steps in totalFirst, make the pastry. Place the flour in a bowl and using a fork, mix in the herbs, egg, olive oil and water until it forms a dough. Shape the dough into a ball and refrigerate for at least 30 minutes.
Meanwhile, preheat the oven to 200ºC/gas 6 and make the filling. Heat the oil in a large frying pan, add the onion, garlic and pepper and fry for three minutes until beginning to soften.
Add the cauliflower, courgette, celery and carrot and continue to fry for three minutes.
Add the lentils, tomatoes, stock, Parmesan cheese, herbs and pepper. Bring to the boil and simmer for 10 minutes, until the vegetables are almost cooked.
Transfer to a pie dish. Roll out the pastry and cover the pie.
Cook for 25-30 minutes, until the pastry is golden and crisp.
