Cheesy Lentil Pies

• 1 tablespoon oil
• 1 onion finely chopped
• 1 carrot finely chopped
• 1 green pepper deseeded and finely chopped
• 2 cloves garlic crushed
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1/2 teaspoon dried chili flakes
• 14 ounces diced tomatoes
• 14 ounces lentils drained and rinsed
• 2 sheets shortcrust pastry frozen, thawed
• 3 ounces mild cheddar cheese grated
• plain yogurt to serve
• salad to serve

1. Preheat oven to 400u0b0F. Lightly grease 8 cups of a muffin pan. For the filling, heat the oil in a large frying pan on high and saute the onion, carrot, pepper and garlic for 2-3 mins, until the onion is tender. Stir in the spices and cook for 1 min, until fragrant. Mix in the tomatoes and simmer for 4-5 mins, until thickened slightly. Add the lentils and cook, stirring, for 1-2 mins, until heated through. Cool slightly.
2. Cut each piece of pastry into quarters and press into the prepared cups of the muffin pan. Prick the bases and bake for 8-10 mins. Cool slightly.
3. Spoon the filling evenly between the pastry cups. Sprinkle with cheese and bake for 10-15 mins, until golden. Serve with yogurt and salad.

oil, onion, carrot, green pepper, garlic, ground cumin, ground coriander, dried chili flakes, tomatoes, shortcrust pastry, cheddar cheese, serve, salad

Taken from www.yummly.com/recipe/Cheesy-Lentil-Pies-1408932 (may not work)