2 tbsp. olive oil
1 medium white sweet onion, finely chopped
1 cup celery, finely chopped
3 cloves of garlic, finely chopped
3/4 cup cherry tomatoes, halved
season to taste
1 tbsp. vegetable stock paste
dash of soya sauce
dash of hot sauce
1 tsp. thyme
1/2 tsp. cinnamon
pinch of ground clove
5 cups cooked brown lentils – follow the instructions on the Bob’s Red Mill packet
1 1/2 cups thick coconut milk
5 sheets of phyllo, halved
2 tbsp. melted butter or olive oil
Preheat your oven to 400F.
Into a large pan add 1 tbsp of olive oil and heat on medium for 30 seconds before adding your onions. Cook them for 5 minutes, stir frequently. Add celery, garlic and cherry tomatoes. Cook for 5-10 minutes or until the celery is soft. Add your seasoning, stock paste, soya sauce, hot sauce, thyme, cinnamon and clove. Give it all a good stir before adding your lentils and coconut milk. Pop the lid on and reduce heat to low and cook for 10 minutes.
Grease a baking dish with olive oil or butter. Add a layer of phyllo to the base of the dish, brush the phyllo layer with either butter or oil and repeat for 5 pieces. Pour the lentil mixture into the baking dish and then repeat the steps for the phyllo dough for the top layers of the pie.
Bake at 400F for 25 minutes or until the phyllo is golden brown and the filling is bubbling.
Garnish with fresh thyme and serve hot with gravy, mash, stuffing and more deliciousness!