Ingredients

For the pastry:

• 100g/3 1/2 ozs plain flour
• 1 tablespoon chopped fresh herbs eg. oregano, parsley, thyme
• 1 small egg, beaten
• 2 tablespoons olive oil
• 2 tablespoons water
• pinch of salt

For the filling:

• 1 teaspoon olive oil
• 1 small onion, chopped
• 1 clove garlic, crushed
• 1 red pepper, chopped
• 100g/3 1/2 ozs cauliflower, cut into florets
• 1 small courgette, sliced
• 1 stick celery, sliced
• 1 small carrot, grated
• 50g/1 3/4 ozs red lentils
• 1 x 400g can chopped tomatoes
• 15g/1/2 oz grated Parmesan cheese
• 1 tablespoon mixed fresh herbs, chopped
• salt and freshly ground black pepper

Method

1. Firstly make the pastry. Place the flour in a bowl and using a fork, mix in the herbs, egg, olive oil and water until it forms a dough. Shape the dough into a ball and refrigerate for at least 30 minutes.
2. Meanwhile, make the filling: Heat the oil in a medium pan, add the onion, garlic, red pepper, cauliflower, courgette and celery and fry for 3-4 minutes until beginning to soften.
3. Add the carrot and continue to fry for 1 minute. Stir through the lentils and tomatoes, bring to the boil, cover and simmer for 25-30 minutes or until the lentils are tender.
4. Stir through the remaining ingredients, season well then transfer to a pie dish. Brush the rim of the pie dish with a little water, then roll out the pastry to cover the pie.
5. Bake in a preheated oven at 200?C/400?F/Gas Mark 6 for 30-35 minutes or until golden.

Notes:

This fresh and filling dish is high in fibre and a good source of carbohydrate.