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Pie, Lentil and Squash (D/P, TNT)
Source: Sunset
Serves: 8 to 10

2 large onions, chopped
2 cloves garlic, pressed
2 tbsp. fresh ginger, pressed
2 tsp. coriander seed
1 tsp. cumin seed
1 tsp. cardamom seed (without pods)
1/2 tsp. dried hot red chilies, crushed
2 cups lentils, approximately 12 ounces
6 cups regular strength vegetable broth
2-3/4 pounds banana, hubbard, or butternut squash
Salt, to taste Pepper, to taste
1 pastry for double 9" pie or phyllo/filo/fillo
1 Tbsp. beaten egg

Yogurt sauce, optional:
2 cups unflavored yogurt
1/4 cup fresh mint, chopped or 2 tbsp. dried mint leaves
1/4 cup fresh cilantro, chopped

In a 5- to 6-quart pan, mix onions, garlic, and ginger.

With mortar and pestle, blender or spice grinder coarsely crush coriander, cumin, and cardamom seeds. Add to onion mixture with chilies and 1/2 cup water. Stir occasionally over medium high heat until liquid evaporates and a brown film forms in pan, 10 to 12 minutes.

Deglaze pan by adding 1/4 cup water and stir to loosen brown film. Repeat this step, cooking mixture dry and deglazing until vegetables are richly browned, about 2 more times.

Sort lentils, discard debris. Rinse and drain lentils; add to pan along with broth. Bring to a boil; cover and simmer 10 minutes.

Meanwhile, cut off and discard peal and seeds from squash. Cut squash into 3/4" cubes, enough to make 2 quarts.

Add squash to pan, cover and simmer until lentils and squash are soft when pressed, 15 to 20 minutes. Add salt and pepper to taste.

Drain liquid from lentils and measure; return no more than 1-1/2 cups liquid to lentils (reserve rest of liquid for soup). Pour mixture into a shallow 3 quart casserole (approximately 9"x13") dish. If making ahead refrigerate up to one day.

Roll pastry dough to match dimensions of casserole plus 1" on all sides. Lay pastry over vegetable mixture. Fold excess pastry under and press dough firmly against rim to flute edge. Brush with beaten egg or use several leaves of phyllo dough for crust. Decoratively slash dough to allow steam to escape.

Bake at 400° until crust is richly browned and filling is hot, 25 to 30 minutes (approximately 45 minutes if chilled.)

Serve hot with optional yogurt sauce.

Yogurt Sauce:
Mix all ingredients together.

Poster's Notes:
This is a favorite for Sukkot.

Posted by Lorri Lewis

Nutritional Info Per Serving: N/A