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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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One of the recipes from Rose Eliot's 'The Bean Book' Ingredients:
1 large onion |
2 ounces butter or 2 ounces margarine |
1 large garlic clove, crushed |
6 ounces split red lentils, washed |
12 fluid ounces unsalted stock or 12 fluid ounces water |
2 tomatoes, skinned and chopped |
3 ounces grated cheese |
1 teaspoon dried basil |
1 tablespoon lemon juice |
1 egg |
sea salt |
black pepper |
8 ounces shortcrust pastry |
1 beaten egg |
Directions:
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. Add the split red lentils and garlic and stir for a moment or two before adding the stock or water.
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. Remove the pan from the heat and add the tomatoes, cheese, basil, lemon juice, egg and salt and pepper.
5. Leave the mixture to cool.
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. Preheat the oven to 400F (200C), gas mark 6,
8. Spread the lentil mixture into the pastry case.
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. 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.
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