Lentil & Borlotti Bean Pie

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Veggie Num Num
Nutrition per serving    (USDA % daily values)
CAL
890
FAT
99%
CHOL
28%
SOD
31%

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Ingredients for 6 servings

150 g (5oz) dairy free (or dairy) butter, chopped

275 g (10oz) plain unbleached flour

1 tbs cornflour (corn starch)

2 tbs water

1 lemon, juice only

2 tbs vegetable oil

1 tsp turmeric

2 tsp paprika

1 leek, washed and diced

1 stick of celery, diced

2 carrots, diced

1-2 chillies, finely sliced (optional)

3 garlic cloves, minced

175 g button or swiss brown mushrooms, diced

1 zucchini, diced

400 g (140z) tin of brown lentils

400 g (140z) tin of borlotti beans

400 g (140z) tin of organic chopped tomatoes

1 cup vegetable stock

2 bay leaves

2 tbs mango chutney (or any fruit chutney you prefer or something else sweet and rich like a tomato relish, tomato sauce or even barbecue sauce)

700 g (1 1/2 lb) potatoes, chopped

1 brown onion, chopped

3/4 cup non-dairy (or dairy) milk

2 tbs tahini

salt & pepper to taste

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