This pie or pasty filling is simple & delicious, even for meat eaters! You might be thinking that it doesn’t look like a pie filling, it’s essentially just lentils and veggies but believe me, it tastes great! Now that I’m a wholefoods fanatic I love eating vegetables simple & plain. I reckon that the pastry is enough of a treat (not to mention the tomato sauce that I have with it) that the veggies are good enough without any gravy. If you’re a believer that a pie is just not a pie unless it’s filled with gravy as well as the other fillings then just make up the sauce you want and stir through the filling mix before assembly.
Wondering what veggie to choose? ANYTHING! Well, anything that steams well. Mushrooms for example, would probably be better off in with the lentils. I even use things that wouldn’t traditionally go in a pie like brussel sprouts, beans and cauliflower.
- 100-200g Dry Lentils
- 650g Water then a bit more Water
- Vegetables of your choice
- Veggie Stock
- Tofu or tempeh (optional)
– Add lentils to bowl and cover with first lot of water (650g). Allow to soak for up to 4 hours. (if you don’t have time for soaking then cook them on 100 degrees for 20 mins before next steps)
– Choose your veggies, chop them up into small pieces and lay them in varoma.
– Once lentils are sufficiently soaked (or pre-cooked), add the stock to the lentils and top up water to the 1.5 litre mark.
– Attach varoma and cook on varoma temp for 25 mins (Some lentils can take longer than this. If your veggie are cooked then just take off the varoma & replace with the MC & continue cooking).
– Decant veggies into a large mixing bowl and use one of the varoma trays as a sieve for the lentils. Add lentils to the veggies and combine.
– (Optional) Add crumbled tofu or tempeh.
– (Optional) Add your preferred seasonings or sauce & combine.
– Wrap in pastry (the best part! Recipe coming soon!)