Instructions

1. Place lentils, bay leaf and smashed garlic clove in a sauce pan and cover with 4 cups water. Bring to a boil, reduce heat to medium low and simmer for 15-20 minutes until soft. Drain, remove garlic clove and bay leaf.
2. Heat 1 tsp. olive oil in a non-stick pan over medium heat. Add the onion and carrot along with a pinch of salt and pepper. Cook, until onions are translucent and carrots are tender, about 5 minutes.
3. Remove and combine with lentils, set aside.
4. Make the walnut pesto: Place the basil leaves, walnuts and garlic clove in a food processor and pulse until well combined. Slowly drizzle in remaining olive oil until combined. Toss with lentil mixture. Set aside.
5. Make the pie crust:
6. In a large bowl or stand mixer combine oil with flour and salt. Drizzle with milk and stir until crust forms.
7. Turn out dough onto a lightly floured surface and knead until smooth, 30 seconds-1 minute.
8. To make dough easier to roll, wrap in plastic wrap and place in the fridge for at least 15 minutes.
9. Use a rolling pin and roll dough out until thin, about 1/4″ thick.
10. Use a 4″ round cookie cutter to cut out circles.
11. Add 1 heaping tbsp. of filling to the dough circle. Place another circle on top and press to seal with a fork. Pierce the top of the pies 2-3 times with a fork.
12. Continue with the rest of the pies and place on a non-stick baking sheet or a pan lined with parchment paper.
13. Bake for 25-30 minutes at 350 degrees F. Remove and let cool slightly. Serve warm or at room temperature.