Squash, Lentil, Tomato & Rosemary PieCourse: Main MealsCuisine: BritishDifficulty: Easy
Even though there are a lot of ingredients for this Squash, Lentil, Tomato and Rosemary Pie it is a very easy recipe to make and worth it as the final pie is so delicious.
1 pkt shortcrust pastry (I cheated and did not make my own pastry but of course you can)
2 tbsp extra virgin olive oil
2 onions, thinly sliced
4 garlic cloves, thinly sliced
2 tsp crushed coriander seeds
1 heaped tsp smoked paprika
1 large squash (1-1.5kgs)
500g large, ripe tomatoes, skinned and chopped or 1 x 400g tin of chopped tomatoes
150g red lentils
2 rosemary sprigs, leaves stripped & roughly chopped
750ml vegetable stock
1 handful of flat-leaf parsley
1 small handful of chives, finely chopped
200g Feta cheese
1 small handful of fennel tops, if available, torn
Flaky sea salt & freshly ground pepper
- Place a large, heavy-based pan on a medium heat and add the olive oil. When it’s hot, add the onions, garlic, coriander and paprika. Season with salt and pepper and cook, stirring regularly, for 10-12 minutes, or until the onions are soft and fragrant. Add the squash, tomatoes, lentils and rosemary and stir well. Pour over the stock, stir again, and bring up to the simmer. Reduce the heat a little and cook, stirring occasionally, for 30-40 minutes, until the squash starts to break down, the lentils ares soft and have thickened the sauce nicely and everything looks godly. SEason, taste and season some more, then stir in the parsley and chives, remove from the heat and allow to cool.
- Remove the chilled pastry from the fridge about 30 minutes before you intend to bake the pie. Heat the oven to 200℃/180℃ Fan/400℉/gas mark 6.
- Grease and flour a 30 x 20com pie dish or something similar. Roll out the pastry on a floured surface as evenly as they can until you have a sheet large enough to line the base and sides of the dish with a good overhang. Spoon the filling into the lined dish. Push in the chunks of feta and fold the overhang up and scatter over the torn fennel tops (if using), then bake for 40 minutes, until the pastry is crisp and golden.
- Allow to cool for at least 20 minutes before serving.
- I served this with a green salad with a lemon juice dressing which complemented the flavours of this pie so well.