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Today's lunch was simple and delicious. This recipe uses organic ingredients and the base is home made with love! Oh and before you get to the recipe, you must soak the lentils overnight so make sure you're prepared.
The crust is deliciously crumbly with a moist buttery center. The filling is hearty and packed with protein and warming comforting carbs.
Please enjoy this recipe!
For the Base:
1 1/2 Cups stone-ground Organic Wholemeal flour
1/2 tsp fine Rock Salt
6 tbsp Cold Ghee or butter
1/3 cup water
For the filling
2 cups brown lentils (soaked overnight)
1 medium Dutch Cream potato (thinly sliced)
1 roma tomato, diced
2 Large leaf silverbeet (thinly sliced)
1/2 medium onion
2 sprigs thyme
salt to taste
First, place the lentils and potato into a pot of boiling water and turn the oven to 200 degrees centigrade
Now, make the dough. Place the salt and flour into a bowl or food processor and combine well. Rub the cold ghee into the flour until crumbly. Pour in the water gradually, mixing between additions. Once thoroughly combined, roll into a ball and place onto a 10" pie tin. Press the dough into the bottom and sides of the pie tin. Using a fork, press holes into the base and place into the oven for 15-20 mins.
Once the lentils are mashable and potato falls apart, strain and place into a large mixing bowl. add the tomato, silverbeet, parsley, onion and thyme and mix well. Add the salt, tasting as you go.
Take the base out of the oven and place the filling evenly into the pie.
put into oven for another 20 mins.
Once you're happy with the result, place onto a cooling rack and serve!
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