Lentil Pie | Chocolate Fudge Cake |

Lentil Pie

Gluten Free, Lactose Free, Wheat Free, Egg Free,Vegan

Pastry
1 cup Gluten Free Plain Flour
1/2 cup Almond Meal
1/2 cup Rice Flour
1 teaspoon Herbamere seasoning
150g Nuttlex
3 tablespoons cold water

Filling
1 onion, diced finely
1/2 zucchini, grated
1 carrot, grated
1/2 sweet potato, grated
1 bag (375g) red lentils rinsed and drained
2 cups vegetable stock
1 cup water
1 cup broccoli florets chopped into small pieces

For the pastry, put flour into a food processor with seasoning and nuttlex. Pulse until it resembles breadcrumbs then slowly add the water till it comes together in a ball. Refrigerate for at least 1/2 hour.
Take pastry and press into pie tin evenly. Prick the base and bake on 200 degrees celcius for 10 minutes. Remove and add filling.

Filling: Into a pot saute onion, zucchini, carrot and sweet potato until wilted. Add the lentils, broccoli, stock and water and cook on low until the liquid has been absorbed and the lentils are soft.

Top pie with Mashed potato, rice crumbs or if you are allowed, cheese. Bake until top is golden, about 20 minutes.

Makes 1 large pie or 3 individual size pies.