Red lentil pie (lactose free)

Ingredients

• 450 pcs Homemade pie crust, lactose free
• 400 g Red lentils
• 300 g Tomatoes, chopped
• 1 pcs Green pepper
• 1 pcs Yellow pepper
• 3 pcs Celery stalk
• 1 l Vegetable stock
• 2 tbsp Canola oil
• 1 pcs Onion, chopped
• 2 clove Garlic, minced
• 1 1/2 tsp Cumin seed
• 2 tbsp Chili powder
• 1 tsp Sweet red paprika powder
• 1 pinch Red chili flakes
• 1 tsp Thyme, dried
• 1 tsp Oregano, dried

Method

1. Pour the oil in a large pot over low heat and cook the onions for 10 minutes. Add in garlic, cumin, chili powder, oregano, paprika, thyme, and chili flakes. Cook for 3 minutes then stir in the vegetable stock, tomatoes, and lentils, then cook over low heat for 40 minutes. Add some water if necessary.
2. Add the peppers and celery then cook for 15 more minutes. Turn off the heat. At this point, I recommend chilling the lentil mixture as more flavors are released.
3. Preheat oven to 200°C and spoon the lentils into the baked pie crust. Bake for about 20-30 minutes, until set.
4. Remove from oven and let stand for 10 minutes before serving.