What to do with leftover cooked lentils
and ready-rolled pastry? Make a good ol’ pie with bottom and top crust.
I blind baked the bottom crust for about
20-25 mins at 180 C.
I made the filling by sautéing these
finely chopped veges:
1 onion
3 cloves garlic, crushed
1 carrot
1 stick celery
1 pepper
few sundried tomatoes
1 tsp dried oregano
1 tsp dried marjoram
1 tsp cumin
1 tsp coriander powder
salt and pepper
To the cooked veges I added 2 cups cooked
brown lentils and 3 tbs of caramelized onions I had made before.
(I like getting bargains from Harvest
Wholefoods’ seconds tray. They had a whole bag of organic onions for $2. They
all needed peeling quite well to get rid of any bruised parts but they made a
big batch of beautiful caramelized onions.)
Fill the crust with the filling and put
another layer of crust on top, pinching the sides down well. Poke a couple of
air holes in the top. Brush with beaten egg. Bake for around 30 mins until
pastry is golden brown and cooked through.
Next time I’m going to try make my own
pastry!