method
1. Wash and soak the lentils overnight or for at least 12 hours.
2. Roll out the pastry and use two-thirds of it to line a deep pie dish.
3. Boil the lentils until tender, and strain, reserving the water in which they have been cooked.
4. Melt the butter in a pan and cook the carrots and potatoes over a low flame for 20 minutes. The pan must have a lid on. Do not allow to brown.
5. Skin the tomatoes and slice them.
6. Arrange the vegetables in layers in the pie dish.
7. Make a gravy with the fat and flour and 300 ml (1/2 pint) of the lentil water.
8. Pour half of this gravy over the vegetables in the pie. Season.
9. Close the pie with a lid and cook for about 1 hour at 180°C, 350°F, mark 4.
10. Serve the pie with the rest of the gravy.
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