Delicious hot with vegetables and gravy and cold with salad. 

For V for Life’s position statement on vegetarianism and veganism, please click here.

Ingredients

Pastry:

  • 450g/1lb wholemeal flour
  • 225g/8oz margarine
  • Water to mix

Filling:

  • 2 large onions
  • 175g/6oz red lentils
  • 50g/2oz margarine
  • 1 level tbsp yeast extract
  • Salt & pepper to taste

      Method

      1. Finely grate and fry the onions in the margarine until soft.
      2. Wash and cook the lentils in sufficient water without them becoming too soft.
      3. Add the cooked onions, yeast extract and seasoning to the lentil mixture and allow to cool.
      4. Make up the pastry and roll out half to the size of a small Swiss roll tin, allowing the pastry to come up the sides.
      5. Spread the lentil mixture on to it. Cover with the remaining pastry. Seal the edges and prick the top with a fork.
      6. Brush with soya milk and bake in a hot oven (450°F/200°C/gas mark 8) for 40 minutes until golden brown.
      7. Cut into squares.

      For more great ‘Lighter Meals’, click here.

      Recipe details

      Serves: 6–8

      Prep time: 0 hr

      15 mins

      Cook time: 0 hr

      45 mins

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