Vegi lentil pie

This is a new one I invented for healthy eating this January, works out less than 400 calories per portion and they are good sized helpings!  Serves 4 and I served it with a mound of green vegetables :)

• 1 large onion, chopped fine
• 2 garlic cloves, crushed or grated
• 4 large mushrooms, chopped fine
• 100g aubergine, chopped fine
• 1 x 400g tin chickpeas, drained
• 175g green lentils (soaked overnight)
• 100g buckwheat (soaked overnight)
• Smoked paprika
• Dried chilli, couple of pinches
• 1 x 400g chopped tomatoes
• 125ml red wine (can be removed)
• 500ml boiling water
• 1 chicken or veg stock cube
• 1 large sweet potato slice in 2mm slices
• A few slices of goats cheese (if wanted)

I used a shallow round casserole with a lid, started with the oven at 150 degrees.

Sauted the onion and garlic in the casserole on the hob until soft, add the mushroom and aubergine and cook for 5 mins.

Add the chickpeas, lentils and buckwheat and mix well, keep the heat low so they don't stick to the pan.

Add the smoked paprika and chilli and mix well.

Add in the tomatoes, wine, water and stock.  Bring to the boil on the hob and simmer gently whilst you slice the sweet potato.

Carefully lay the potato on the top starting at the outside edge, overlapping the slices in concentric circles towards the middle.

Once the top covered in potatoes, put lid on and place in oven.

Cook for 45 minutes but keep checking the water, add more if it looks like it will boil dry.  After 45 minutes turn oven up to 200 degrees and remove lid, add goats cheese if required and cook for a further 20 minutes to crisp up top.

Serve with green veg.

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