Frank's Recipes! Herby Veggie Pie (Vegan)

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Herby Veggie Pie (Vegan)

This pie is fantastic.( I didn't expect it to taste as good as it does) The herbs are what really make it special.

1 medium onion, chopped
1 small aubergine (eggplant), cut into bite sized chunks
1 fennel bulb, chopped
1 bunch fresh spinach, well washed and stalks removed
1 tin/can Italian plum tomatoes
8 oz red lentils, well rinsed and drained
2 teaspoons herbes de provence (Bay Leaves, Parsley, Sage, Thyme, Rosemary)
4 cloves garlic, crushed
2 tablespoons tomato puree
1 lb mushrooms, quartered
4 tablespoons extra virgin olive oil
2 vegetable stock cubes (plain or herby)
15 stoned black olives (French or Greek style - the ones in oil), halved
1 pint water
4 oz fresh breadcrumbs or 2oz dry (not the yellow type!)
enough pastry for a big pie!

Gently heat the olive oil in a large pan, and add the onion. Cook *gently* until softened - please do not to brown the onion. Add the fennel and garlic, and stir about, cook gently for 5 minutes. Add the herbes de provence, the aubergine, mushrooms and stir really well. Aubergine usually needs gallons of oil but not in this recipe. Just cover and cook until vegetables are wilted, 5 - 10 minutes. Add the lentils, olives, tomatoes, water, stock cubes and stir it all up. Bring to a gentle boil, cover and cook on a low heat for about 45 minutes, until it's all lovely. Have a wee taste and add seasoning if desired. Stir in the spinach, it will cook in the heat, and the breadcrumbs to thicken it up if using it for a pie.

NOTE:
Use courgettes (zucchini) instead of aubergines if you like, and you can add other vegetables to your liking.

This will keep for 4-5 days in the fridge, or freeze it. You can use it as a pie filling, or serve as a casserole, on baked potatoes, with rice & salad as pie it is especially good served cold, with chutney.