Lentil And Golden Squash Pot Pie Food

LENTIL AND GOLDEN SQUASH POT PIE

Steps:

• In a large kettle, mix onions, garlic, and ginger.
• Coarsely crush the coriander, cumin, and cardamom with mortar and pestle (or run them through a blender to make a coarse powder).
• Add the spices to the onion mixture along with 1/4 cup water.
• Stir occasionally over med-high head until liquid evaporates and a brown film forms in the bottom of the pan, 10-12 minutes.
• Deglaze the pan by adding a little water and stir to loosen the brown bits.
• Repeat step, cooking mixture dry and deglazing, until onions are richly browned, about 2 more times.
• Sort, rinse and drain lentils; add them to pan along with broth.
• Bring to a boil; cover and simmer 10 minutes.
• While lentils are simmering, cut off peel and scoop seeds out of squash.
• Cut squash into 3/4-inch cubes, making about 1 quart.
• Add squash to pan; cover and simmer until lentils and squash are soft, about 15-20 minutes.
• Add salt and pepper to taste.
• Drain liquid from lentils and measure. Return no more than 3/4 cup liquid back to lentils. Pour mixture into a shallow 1 1/2 qt casserole. (If you are making ahead, you can cover and chill up to one day).
• On a floured board, roll pastry dough to match dimensions of casserole plus about an inch on all sides.
• Lay pastry rectangle over lentil mixture; folding excess pastry under and press dough firmly against casserole rim.
• Pinch dough to flute edges, and brush with beaten egg.
• Decoratively slash top.
• Bake in 400F oven for about 30 minutes (45 minutes if chilled).

LENTIL AND GOLDEN SQUASH POT PIE

Steps:

• In a 5-6 quart pan, mix onions, garlic, and ginger. With mortar & pestle, blender or spice grinder coarsely crush coriander, cumin, and cardamom seeds. Add to onion mixture with chilies and 1/2 cup water. Stir occassionally over medium high heat until liquid evaporates and a brown film forms in pan, 10-12 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, digard debris. Rinse and drain lentil; 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 inch cubes, enough to make 2 quarts. Add squash to pan, cover and simmer until lentils and squash are soft when pressed, 15-20 minutes. Add salt and pepper to taste. Drain liquid from lentils and measure; return no more than 1.5 cups liquid to lentils [reserve rest of liquid for soup]. Pour mixture into a shallow 3 qt. casserole [about 9x13]. If making ahead refrigerate up to one day. Roll pastry dough to match dimensions of casserole plus 1 inch 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 fila dough for crust. Decoratively slash dough to allow steam to escape. Bake at 400 degrees until crust is richly browned and filling is hot, 25-30 minutes [~45 minutes if chilled. Serve hot with optional yogurt sauce. Yogurt Sauce: mix all ingredients together.