Hearty and rich. Enjoy!

2 cups cooked lentils
2 potatoes, peeled and diced
2 carrots, diced
2 stalks celery, diced
3 cloves garlic, minced
6 cups water
1 cup frozen peas (optional)
1 tbsp fresh cilantro, minced
1 tbsp curry powder
dash of cayenne pepper
1 tbsp soy sauce or Bragg’s Liquid Aminos
1/3 cup whole wheat flour
1/3 cup olive oil

Pie Crust Topping:
2 cups whole wheat flour
1/2 cup light oil
dash of sea salt
2-4 tbsp cold water

In a large pot, bring the 6 cups of water to a boil. Add the potatoes, carrots, celery, garlic and soy sauce, and simmer, covered, for 20 minutes or so, until all the veggies are nice and tender. Drain, reserving the broth.

In a small saucepan, stir together the 1/3 cup flour with the 1/3 cup olive oil to make a paste over medium-low heat. When it starts to sizzle, add 1 cup of the reserved vegetable broth and whisk until it thickens slightly. Add the cilantro, curry powder and cayenne pepper and stir well. Remove from heat.

Preheat your oven to 350 F. Mix together the lentils, cooked veggies and the gravy you just made, along with the frozen peas, if desired. Pour into a medium sized casserole dish.

Make the pie-crust topping by mixing the flour, salt and oil together until it looks crumbly. Add the cold water, a tbsp at a time, mixing lightly with a fork, until it forms a semi-stiff dough. Roll out to 1 1/2″ thickness, and place over the casserole dish that is filled with veggies, lentils and curry gravy.

Bake for 45-60 minutes, until the top is browned.

Serves 4-6