LENTIL AND TOMATO PIE

Steps:

• Peel and chop the onion and fry it in the butter or margarine in a good sized saucepan until it's golden and beginning to soften, (about 5-6 minutes),
• Add the split red lentils and garlic and stir for a moment or two before adding the stock or water.
• Bring the mixture to the boil, half-cover with a lid and simmer for about 20 minutes, until the lentils are soft and pale golden.
• Remove the pan from the heat and add the tomatoes, cheese, basil, lemon juice, egg and salt and pepper.
• Leave the mixture to cool.
• Roll out about two thirds of the pastry and use to line an 8 inch (20cm) flan dish or sandwich tin. Roll the remainder into a circle to fit the top of the dish.
• Preheat the oven to 400F (200C), gas mark 6,
• Spread the lentil mixture into the pastry case.
• Dampen the edges of the pastry with a little cold water, then put the pastry top on and press down lightly, crimping the edges.
• Prick the top and brush with a little beaten egg if you want a shiny finish. Bake in the preheated oven for about 40 minutes until the pastry is golden brown and crisp.