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lentil and kidney bean pie recipe
recipe lentil and kidney bean pie
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Pastry Dough
5 ounces butter, chopped
10 ounces all purpose flour
1 Tablespoon corn starch
1 lemon, juiced

Lentil and Kidney Bean Filling
2 Tablespoons olive oil
1 teaspoon turmeric
2 teaspoon paprika
1 leek
1 stick of celery
2 carrots
3 garlic cloves
6 ounces mushrooms
1 zucchini
14 ounces cooked lentils or 1/2 cup dry
14 ounces cooked kidney beans or 1/3 cup dry
1 pound tomatoes
1 cup vegetable stock
2 bay leaves

Mashed Potato Topping
1 1/2 pounds potatoes
1 brown onion
3/4 cup milk

10 inch spring form – cheesecake pan

venting dough lentil and kidney bean pie
lentil and beans conversions

Pastry
Sift flour over diced butter in a large bowl. Mix butter and flour together. Whisk corn starch with two Tablespoons of water and add to flour. Knead dough, adding lemon juice until dough is firm and smooth. Refrigerate for 30 minutes.

Lentil and Kidney Bean Filling and Potato Topping
Prep – Peel and small dice all your vegetables for filling. Prepare beans and lentils if dried.
Topping – Dice potatoes, boil until soft. Minced onion and combine milk with potatoes, then mash until smooth. Season with salt and pepper and set aside on counter.

In a medium sauce pan, heat oil and add spices. Let warm, and then add leeks, celery, and carrots. Cook over medium heat for a few minutes. Add garlic, mushrooms, tomatoes, and zucchini. Cook for 5 minutes.
Add pre-cooked lentils and beans to vegetables and top with stock and bay leaves. Cover, and bring to simmer for 15 minutes. Season with salt and pepper, remove from heat – and discard bay leaves. Let rest.

Pastry continued - Pre-heat the oven to 400 degrees.
Roll out pastry on a lightly floured surface. Line pan bottom and sides with dough, and vent with a fork. Refrigerate till cool. Line bottom of pan with parchment, and bake for 10 minutes. Fill pastry lentils and kidney beans and top with potatoes. Add two bay leaves on the top, and bake for 25 minutes or until potatoes are golden brown. Let rest for 10 minutes before cutting.

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