LENTIL AND VEGETABLE PIE
|Red lentils||4 Ounce|
|Cooked vegetables||2 Cup (32 tbs)|
|Rich curry sauce||1 Cup (16 tbs)|
|Grated cheese||1 Cup (16 tbs)|
Wash and pick over the lentils, and simmer for 30 minutes.
Cook the vermicelli in milk-and-water for 10 minutes.
Grease a casserole dish and two- thirds fill with layers of the following: layer of cooked vegetables moistened with curry sauce and sprinkled with grated cheese (generously), then a layer of cooked lentils with sauce and grated cheese.
Use up the filling, then top with cooked cheese.
Bake in hot oven for 20 minutes.
A shortcrust top may be used, then brush with milk and bake brown.