Lentil and Tomato Pie

Ingredients

• 1 large onion
• 2 ounces butter or margarine
• 1 large garlic clove, crushed
• 6 ounces split red lentils, washed
• 12 fluid ounces unsalted stock or water
• 2 tomatoes, skinned and chopped
• 3 ounces grated cheese
• 1 teaspoon dried basil
• 1 tablespoon lemon juice
• 1 egg
• sea salt
• black pepper

For the crust

• 8 ounces shortcrust pastry

To Glaze

• 1 beaten egg

Directions

1. 1

   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),

2. 2

   Add the split red lentils and garlic and stir for a moment or two before adding the stock or water.

3. 3

   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.

4. 4

   Remove the pan from the heat and add the tomatoes, cheese, basil, lemon juice, egg and salt and pepper.

5. 5

   Leave the mixture to cool.

6. 6

   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.

7. 7

   Preheat the oven to 400F (200C), gas mark 6,

8. 8

   Spread the lentil mixture into the pastry case.

9. 9

   Dampen the edges of the pastry with a little cold water, then put the pastry top on and press down lightly, crimping the edges.

10. 10

    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.