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Lentil layer pie

Be sure to buy the small split red lentils for this dish–they need no pre-soaking.

ingredients

serves 4
100 g (4 oz) split red lentils
1 large onion, chopped
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
225 g (8 oz) can tomatoes
425 ml (3/4 pint) beef stock
salt and freshly ground black pepper
25 g (1 oz) margarine or butter
50 g (2 oz) fresh white breadcrumbs
4 large hard-boiled eggs, sliced margarine, for greasing

method

1. Heat the oven to 190°C (375°F) Gas 5 and grease a 1 litre (2 pint) baking dish.

2. Put the lentils, onion, herbs, tomatoes and stock into a pan. Season with salt and pepper and bring to the boil. Lower the heat and cook gently for 15 - 20 minutes, stirring occasionally until the lentils are just tender. The liquid will not be completely absorbed.

3. Meanwhile, melt the margarine in a separate pan, remove from the heat and stir in the breadcrumbs. Season with salt and pepper.

4. Cover the base of the prepared dish with a layer of the lentil mixture then top with a layer of sliced eggs. Continue these layers until all the ingredients are used, finishing with a layer of lentils.

5. Sprinkle the breadcrumbs over the top and bake near the top of the oven for 25-30 minutes until the crumbs are browned. Serve at once, straight from the dish.

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