Lentil and leek pie

Ingredients

• 280 g brown lentils
• 6 medium leeks
• 640 ml water
• Vegan butter for the dish
• Salt to taste
• 225 g flour, for the pastry
• 85 g vegan butter, for the pastry
• 4 tablespoons cold water, for the pastry

Missing an ingredient?

• What to use instead of all-purpose flour
• What to use instead of lentils
• What to use instead of vegan butter
• What to use instead of leek

Instructions

1. Put the lentils, water and thinly sliced leeks in a covered dish and bake at 160°C (325°F) until the lentils are tender, around an hour and a half. If they dry out, add a little water.
2. Season with salt and transfer to a greased baking dish.
3. For the shortcrust pastry, rub the vegan butter into the flour with your fingertips until it looks like breadcrumbs. Add the cold water little by little until you have a fairly firm dough, and roll it out about 5 mm thick. This is the shortcrust pastry.
4. Raise the oven to 200°C (400°F), cover the lentils with the pastry and bake until golden, about 30 minutes.
5. Serve with boiled potatoes, gravy and a seasonal vegetable.

Nutrition facts

Approximate, per serving (about 258 g). Calculated with data from USDA FoodData Central.