Lentil Pie



  • 1 cup small brown lentils or lima beans

  • 1 cup of each diced onion, celery & carrot

  • 3-4 cups water

  • 1 tbsp. mixed herbs & parsley

  • 4 potatoes

  • 2 tbsp olive oil



Soak lentils overnight. Wash thoroughly. Throw out soaking water. Boil lentils in fresh water for 1½ hour, add vegetables and cook until soft and thick.

Add chopped parsley and herbs. Boil the potatoes in a pot until soft. Add 1 tbsp of olive oil and mash. Place in an ovenproof dish; cover with mashed potato, brush with olive oil and brown in a hot oven.