Name: Spiced lentil and kumara pies
Cook time: 80 min
Total time: 80 min
Yield: 8
Ingredients: 2 tablespoons olive oil; 1 medium red onion (170g), chopped finely; 3 cloves garlic, chopped finely; 1 celery stalk (150g), trimmed, chopped finely; 2 tablespoons harissa (see tips); 1 teaspoon ground cumin; 1 teaspoon ground coriander; 2¼ cups (450g) french-style green lentils; 2 small kumara (orange sweet potato) (500g), cut into 3cm pieces; 2 cups (500ml) vegetable stock; ½ cup (125ml) water; 400 grams canned cherry tomatoes in juice; 60 grams baby spinach leaves; ½ cup fresh flat-leaf parsley leaves; ½ cup fresh coriander leaves; 1½ teaspoons finely grated lemon rind; 4 sheets puff pastry; 1 free-range egg, beaten lightly; Herb & lemon yoghurt; 1 cup (280g) Greek-style yoghurt; ¼ cup coarsely chopped fresh flat-leaf parsley; ¼ cup coarsely chopped fresh coriander (cilantro); 1 tablespoon finely chopped preserved lemon rind; 1 tablespoon lemon juice

These flavoursome hearty lentil pies with sweet potato are topped with pastry for the ideal vegetarian meal. Served with a herby yoghurt sauce. Yum!

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Ingredients

2 tablespoons olive oil

1 medium red onion (170g), chopped finely

3 cloves garlic, chopped finely

1 celery stalk (150g), trimmed, chopped finely

2 tablespoons harissa (see tips)

1 teaspoon ground cumin

1 teaspoon ground coriander

2¼ cups (450g) french-style green lentils

2 small kumara (orange sweet potato) (500g), cut into 3cm pieces

2 cups (500ml) vegetable stock

½ cup (125ml) water

400 grams canned cherry tomatoes in juice

60 grams baby spinach leaves

½ cup fresh flat-leaf parsley leaves

½ cup fresh coriander leaves

1½ teaspoons finely grated lemon rind

4 sheets puff pastry

1 free-range egg, beaten lightly

Herb & lemon yoghurt

1 cup (280g) Greek-style yoghurt

¼ cup coarsely chopped fresh flat-leaf parsley

¼ cup coarsely chopped fresh coriander (cilantro)

1 tablespoon finely chopped preserved lemon rind

1 tablespoon lemon juice

Method

1.Heat oil in a large saucepan over medium heat; cook onion, garlic and celery for 5 minutes or until onion softens. Add harissa, cumin and ground coriander, cook, stirring, for 1 minute or until fragrant. Add lentils, kumara, stock and the water; bring to the boil. Reduce heat, simmer, covered, for 20 minutes or until lentils and kumara are tender.

2.Add tomatoes; return to a simmer, cook, uncovered, for 5 minutes or until thickened. Stir in spinach, parsley, fresh coriander and rind; season to taste; cool.

3.Meanwhile, make herb and lemon yoghurt. Combine ingredients in a bowl.

4.Preheat oven to 200°C. Grease eight 1 cup (250ml) pie tins (with a base measurement of 7.5cm/3 inches and a top measurement of 12.5cm/5 inches).

5.Cut eight 13cm squares from pastry. Refrigerate until required.

6.Fill pie tins with cooled lentil filling; top with pastry squares, pressing edges to seal. Brush tops with egg. Cut small steam holes in top of pies.

7.Bake pies for 30 minutes or until pastry is golden and filling is hot. Serve with herb and lemon yoghurt.

Harissa is a hot chilli paste; there are many different brands available on the market, and the strengths vary enormously. If you have a low heat-level tolerance, you
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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