Curried Lentil Pies Recipe
Pumpkin and potatoes lend flavor to veggie treats
And all of a sudden, it was casserole season. The baking dishes crept out of their hiding places and heavy cream found itself in our fridges. Get back into the season of comforting baked casseroles with these vegetarian, Indian-inspired curried lentil pies from renowned test kitchen chef Pamela Clark. Serve with rice and vegetables for a hearty meal.
- Heat ghee in large saucepan; cook onion, garlic, ginger, chili, celery and carrot, stirring, until vegetables soften. Add spices; cook, stirring, until fragrant. Add lentils, undrained tomatoes and stock; simmer, covered, stirring occasionally, about 1 hour or until lentils are tender. Stir in coconut milk, peas and cilantro; season to taste.
- Meanwhile, boil, steam or microwave pumpkin and potato until tender; drain. Mash pumpkin and potato with butter in medium bowl until smooth.
- Preheat oven to 425°F. Oil four deep 1 1/4-cup ovenproof dishes.
- Divide lentil mixture among dishes; top with pumpkin mixture. Bake, uncovered, about 20 minutes or until browned lightly. Sprinkle with black sesame seeds if you like.
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