Lentil Pie

A hearty lentil pie is simple, healthy, and tasty. I like to season it with a bit of cinnamon, which adds an exotic tinge, but it’s easy to vary the spices according to your taste.

Ingredients:
1½ cups lentils (I use puy lentils)
3 cups water
1 vegetable stock cube
2 carrots
1 parsnip
2 shallots
2 garlic cloves
oil
cinnamon
black pepper
1 handful cherry tomatoes
1 package puff pastry
Greek yogurt, to serve with

Instructions:
1. Rinse the lentils, then boil them in the water with the stock cube. This will take about 30 minutes, until the lentils are tender. If you use regular lentils, they may need to be soaked for a couple of hours and/or boiled longer. Check the package.
2. Peel and dice the carrots and parsnip. Dice the shallots and garlic. Lightly fry in oil and season with cinnamon and black pepper.
3. Wash and halve the cherry tomatoes.
4. Lightly oil an oven-safe dish and drape the puff pastry in it.
5. Mix the lentils, tomatoes, and other vegetables. Season more if necessary.
6. Bake at 200 C for about 25 minutes. Serve slices with Greek yogurt.