Name: Cheesy Lentil Pies
Yield: 4 servings
Ingredients: 1 tablespoon oil; 1 onion finely chopped; 1 carrot finely chopped; 1 green pepper deseeded and finely chopped; 2 cloves garlic crushed; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 1/2 teaspoon dried chili flakes; 14 ounces diced tomatoes; 14 ounces lentils drained and rinsed; 2 sheets shortcrust pastry frozen, thawed; 3 ounces mild cheddar cheese grated; plain yogurt to serve; salad to serve

Servings: 4 persons

1 tablespoon oil
1 onion finely chopped
1 carrot finely chopped
1 green pepper deseeded and finely chopped
2 cloves garlic crushed
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon dried chili flakes
14 ounces diced tomatoes
14 ounces lentils drained and rinsed
2 sheets shortcrust pastry frozen, thawed
3 ounces mild cheddar cheese grated
plain yogurt to serve
salad to serve

1
Preheat oven to 400u00b0F. Lightly grease 8 cups of a muffin pan. For the filling, heat the oil in a large frying pan on high and saute the onion, carrot, pepper and garlic for 2-3 mins, until the onion is tender. Stir in the spices and cook for 1 min, until fragrant. Mix in the tomatoes and simmer for 4-5 mins, until thickened slightly. Add the lentils and cook, stirring, for 1-2 mins, until heated through. Cool slightly.
2
Cut each piece of pastry into quarters and press into the prepared cups of the muffin pan. Prick the bases and bake for 8-10 mins. Cool slightly.
3
Spoon the filling evenly between the pastry cups. Sprinkle with cheese and bake for 10-15 mins, until golden. Serve with yogurt and salad.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Cheesy Lentil Pies

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