Vegetarian Pie Recipe
Have you not tried my Vegetarian Pie recipe yet? How is that possible? The goodness of Vegetable makes this dish a great treat. I will look forward to your feedback.
Ingredients
| Red lentils | 1 Cup (16 tbs) | |
| Chickpeas | 1/2 Cup (16 tbs) | |
| Water | 2 Cup (16 tbs) | |
| Vegetable stock - 2 cubes | ||
| Butter | 1 Tablespoon | |
| Onions | 2 | |
| Garlic | 1 Clove (5gm), crushed | |
| Green beans | 1/4 Pound | |
| Pepper red | 1 To taste | |
| Tomato puree | 1 1/2 Cup (16 tbs) | |
| Worcestershire sauce | 1 Tablespoon | |
| Tomato Paste | 1 Tablespoon | |
| Dried oregano - pinch | ||
| Pepper | 1 To taste | |
| Medium potatoes - 3, cooked and mashed | ||
| Parsley | 3 Tablespoon | |
| Milk | 3 Tablespoon | |
| Paprika | 3 Tablespoon | |
Directions
GETTING READY
1 In a bowl, pour water over lentils and chick peas.
2 Cover and soak overnight.
3 Preheat the oven to 350°F (180°C)
4 Lightly grease a casserole dish.
MAKING
5 Drain the lentils and chickpeas well.
6 In a pan, cook chick peas in water with crumbled stock cubes for 30 minutes.
7 Add lentils and cook for another 30 minutes, or until tender.
8 Drain well and set aside.
9 In a pan, heat the oil.
10 Add onions and gently fry until transparent.
11 Add garlic, beans, red pepper and stir-fry for 2 minutes (or combine butter instead of oil, onions, garlic, beans and red pepper and microwave on HIGH 2 minutes).
12 Add tomato puree, Worcestershire sauce, tomato paste and the seasonings.
13 Bring to a boil and simmer for 2 minutes (or microwave on HIGH 2 minutes).
14 Spoon lentils and peas in the prepared casserole dish and add tomato mixture.
15 In a bowl, combine mashed potatoes with parsley, milk and butter, and spread over tomato mixture.
16 Sprinkle with a little paprika.
17 Bake for 20 minutes (or microwave on HIGH 4 minutes).
SERVING
18 Cut and serve as a main dish.
1 In a bowl, pour water over lentils and chick peas.
2 Cover and soak overnight.
3 Preheat the oven to 350°F (180°C)
4 Lightly grease a casserole dish.
MAKING
5 Drain the lentils and chickpeas well.
6 In a pan, cook chick peas in water with crumbled stock cubes for 30 minutes.
7 Add lentils and cook for another 30 minutes, or until tender.
8 Drain well and set aside.
9 In a pan, heat the oil.
10 Add onions and gently fry until transparent.
11 Add garlic, beans, red pepper and stir-fry for 2 minutes (or combine butter instead of oil, onions, garlic, beans and red pepper and microwave on HIGH 2 minutes).
12 Add tomato puree, Worcestershire sauce, tomato paste and the seasonings.
13 Bring to a boil and simmer for 2 minutes (or microwave on HIGH 2 minutes).
14 Spoon lentils and peas in the prepared casserole dish and add tomato mixture.
15 In a bowl, combine mashed potatoes with parsley, milk and butter, and spread over tomato mixture.
16 Sprinkle with a little paprika.
17 Bake for 20 minutes (or microwave on HIGH 4 minutes).
SERVING
18 Cut and serve as a main dish.
Chef
