Lentil Tomato Pie Recipes

MICHELA'S VEG & LENTIL COTTAGE PIE

Steps:

• Preheat the oven to 180ºC/350ºF/gas 4. Trim, wash and finely slice the leek. Peel and dice the carrot, onion and celery.
• Heat a splash of oil in a medium pan on a medium heat, add the leek, carrot, onion and celery. Pop the lid on and cook for 5 to 10 minutes, or until softened. Add the lentils, stock and peas, then bring to the boil, stirring regularly. Once boiling, reduce to a simmer and cook for 10 to 15 minutes, or until the lentils are cooked through.
• For baby, remove a small amount to a blender (use a hand-held stick blender, if you prefer), or a bowl, then either blend to a purée, pulse, mash and/or finely chop depending on the stage your little one is at (for more information on stages of complementary feeding, click here).
• For adults, season to taste with sea salt and black pepper, then add the tomato purée. Scrub the sweet potato clean, then coarsely grate it into a bowl, toss with a little oil and a good few gratings of Parmesan.
• Transfer the filling to a 15cm x 20cm ovenproof dish and sprinkle with the sweet potato. Bake for 15 to 20 minutes, or until the potato topping is golden and cooked through and the filling is piping hot.

LENTIL AND TOMATO STEW

Steps:

• In a large, heavy pot or Dutch oven, combine lentils, water, onion, half the garlic, and bouquet garni. Bring to a gentle boil over medium-high heat. Add salt to taste, cover, reduce heat to low and simmer 25 minutes, until lentils are cooked through but still have some texture. They should not be mushy. Taste and adjust salt. Using tongs, remove onion and bouquet garni.
• Meanwhile, make tomato sauce in a separate pan. Heat oil over medium heat and add garlic. When it smells fragrant but before it browns, after about 30 seconds of sizzling, add tomatoes and stir together. Add sugar, salt, and basil sprigs and turn heat to medium-high so tomatoes come to a brisk simmer. Turn heat down to medium and cook, stirring often, until tomatoes have cooked down to thick, fragrant sauce, about 20 minutes. Remove basil sprigs.
• If using unpeeled tomatoes and a food mill, put sauce through fine blade of the mill. Add tomato sauce to lentils, stir together, cover and simmer gently for 10 minutes. The mixture should be fairly thick, a stew rather than a soup. Add freshly ground pepper, taste and adjust salt. Stir in slivered basil.
• Serve in wide bowls, over optional garlic bruschette. Sprinkle Parmesan over each serving if desired.

LENTILS WITH TOMATOES

Steps:

• In a pot, bring the water to a boil, and stir in the lentils. Reduce heat, and simmer 20 minutes; drain.
• Heat the olive oil in a large skillet over medium heat, and saute the green bell pepper and onion until tender. Mix in the tomatoes, and season with salt and pepper. Stir in the lentils, reduce heat, and simmer 25 to 30 minutes, until the lentils are tender.

LENTIL PIE

Steps:

• Bring the Potatos to the boil in salted water and add the broccoli after 5 minutes.
• Cook until very soft (about 15-20 minutes).
• Drain the water off and add the knob of butter and a grating of nutmeg.
• Then mash into a puree.
• Cut the vegetables into cubes and sautee in a litlle olive oil for 5 minutes.
• Add the Lentils, Tomato Passata and stock and bring to a simmer.
• Simmer on a very low heat for 35 minutes.
• Check the seasoning. Adjust salt and season with fresh ground pepper.
• Give it a stir every now and then and if it becomes to dry add a little more water to keep it going.
• Put the Lentil mixture into a suitable pie/baking dish and spoon over the potato brokoli mash.
• Mix the cheese with the Breadcrumbs.
• Sprinkle over the cheese and breadcrumb mixture and bake in the oven at 170 degrees for 30 - 40 minutes until the top turns golden and crunchy!

LENTIL & SWEET POTATO COTTAGE PIE

Steps:

• Tip the onions, carrots, celery and olive oil into a large saucepan. Cook over a medium heat for 8-10 mins until softened, add the garlic and fry for another minute. Pour in the wine to deglaze the pan (scraping up any bits stuck on the bottom), and simmer for 2 mins until most of the wine has evaporated.
• Add the thyme, tomato purée, soy sauce, caster sugar and vinegar to the pan and stir to combine. Tip in the lentils, tomatoes and 100ml water and simmer for 10-12 mins until reduced and thick enough to coat the back of a spoon.
• Meanwhile, make the mash topping. Bring a large pan of water to the boil, add the sweet potatoes and simmer for 10-15 mins until cooked all the way through. Drain, then add the dairy-free margarine, mustard powder and milk, and mash until smooth along with plenty of salt and pepper.
• Heat the oven to 200C/180C fan/gas 6. Season the filling and pour it into a 25 x 20 x 7cm casserole dish. Top with the mash, starting with spoonfuls on the outside corners and working your way inwards so the filling doesn't spill out. Sprinkle the pumpkin seeds on top and bake for 30-35 mins until golden and bubbling. Once baked and left to cool, the pie will keep frozen for up to three months. Defrost thoroughly overnight, then reheat in the oven until piping hot.

LENTIL AND TOMATO PIE

Steps:

• Peel and chop the onion and fry it in the butter or margarine in a good sized saucepan until it's golden and beginning to soften, (about 5-6 minutes),
• Add the split red lentils and garlic and stir for a moment or two before adding the stock or water.
• Bring the mixture to the boil, half-cover with a lid and simmer for about 20 minutes, until the lentils are soft and pale golden.
• Remove the pan from the heat and add the tomatoes, cheese, basil, lemon juice, egg and salt and pepper.
• Leave the mixture to cool.
• Roll out about two thirds of the pastry and use to line an 8 inch (20cm) flan dish or sandwich tin. Roll the remainder into a circle to fit the top of the dish.
• Preheat the oven to 400F (200C), gas mark 6,
• Spread the lentil mixture into the pastry case.
• Dampen the edges of the pastry with a little cold water, then put the pastry top on and press down lightly, crimping the edges.
• Prick the top and brush with a little beaten egg if you want a shiny finish. Bake in the preheated oven for about 40 minutes until the pastry is golden brown and crisp.