Give lentils a chance...

Ok... So most meat eaters out there automatically start making faces of pure disgust at the mere mention of lentils. Why mess with the iconic meat pie by getting rid of the meat? But - I swear, lentils work SO well with this fantastic combo of mushrooms, crispy puff pastry and tongue-tingling mango, with a hint of mild curry to tie it all together. It makes 2 pies - and each pie serves 3 or 4 if served with a side salad or roasted vegies. They freeze really well, just defrost overnight in the fridge and then pop it in a 160 oC oven until heated through and crispy again. Serve it with some extra mango chutney or a dollop of natural yoghurt. Or, for the less adventurous, it tastes awesome with a slathering of tomato sauce. Lentil, Mushroom and Spinach En Croute 1 tbs olive oil 100g Swiss brown mushrooms, sliced 3 cups baby spinach 150g roasted capsicum strips, drained sliced 800g canned brown lentils, rinsed and drained 2 tsp mild curry powder 2 tbs mango chutney, extra to serve 2 sheets puff pastry, thawed 1/2 cup grated cheddar cheese 1 egg, beaten Plain yoghurt to serve Heat oil in frying pan over medium heat. Cook mushrooms, stirring, for 1 minute until it softens slightly. Add spinach, capsicum, lentils, curry powder and chutney. Season with salt and pepper and cook for 2-3 mins until well combined and spinich wilts. Allow to cool completely. Preheat oven to 180 oC. Line 2 trays with baking paper. Spread 1/4 of the mix down centre of one piece of pastry and then another 1/4 down the centre of the other. Top with cheese then evenly place remaining lentil mixture on top of cheese. Fold over, making sure to join the pastry together properly to avoid pie from splitting. Close in the ends of pie to enclose filling completely. Brush pastry with egg. Bake for 30 mins till golden. - Posted using BlogPress from my iPhone