lentil pie

As usual, straight from my weekly experiments, today it’s time for this delicious lentil pie recipe. Simply the best thing that has happened to my palate in a while.

Ingredients

• 800 g of potato
• 1 small onion cut into cubes
• 1 carrot cut into cubes
• 3 crushed garlic cloves
• 2 celery sticks cut into cubes
• 1 tablespoon ground coriander
• 1 tablespoon olive oil
• ½ a bunch of fresh thyme
• 350g chopped mushrooms
• 12 chopped dried tomatoes
• 2 tablespoons balsamic vinegar
• 2 cups of organic vegetable broth
• 400g lentils soaked, drained and rinsed
• 400g precooked chickpeas, drained and rinsed
• 1 Handful of fresh flat leaf parsley
• 2 sprigs of fresh rosemary
• 1 lemon
• 30g crushed almonds

** Instructions **

• Preheat the oven to 200° C.
• Peel and cut the potato into thick pieces, about 2 cm and place them in a large pan with cold salted water over medium heat, until it boils. Then simmer for 10 to 15 minutes or until tender.
• Drain and steam dry, then return to the pan with a pinch of salt and black pepper. Mash them until smooth.
• In a medium skillet over medium heat, add the chopped onion, carrot, celery, 2 of the crushed garlic cloves and the ground cilantro with a good splash of oil.
• Pick the thyme leaves, then cook until they soften.
• Meanwhile, chop the mushrooms and tomatoes, then add them to the pan along with the vinegar. Cook until everything is soft.
• Add the broth, lentils and chickpeas and let them cook for 5 to 10 minutes or until the mixture thickens and softens a little. Add the parsley, salt and pepper to taste and stir.
• Transfer it to a saucepan for the oven (approximately 25 cm x 30 cm).
• Spread the puree over the top.
• In a small bowl, add the third clove of ground garlic, the rosemary leaves and crushed almonds with a splash of olive oil. Crush them and mix. Then sprinkle it over the puree.
• Bake for 15-20 minutes or until golden brown on top. You can serve it with seasonal vegetables.