1/4cup green lentils (can sub brown or black if you can’t find green)
1 bay leaf
1 garlic clove, smashed
3 tbsp. olive oil , reserved
1 carrot, finely chopped
1/4cup red onion, finely chopped
3/4cup packed basil leaves
1/2 garlic clove, minced
salt/pepper to taste
Olive Oil Pie Crust:
3/4cup whole wheat pastry flour
1 1/2cups all-purpose flour
1 tsp. salt
2/3cup olive oil
1/3cup unsweetened almond milk (or other type milk)
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.
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.
Remove and combine with lentils, set aside.
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.
Make the pie crust:
In a large bowl or stand mixer combine oil with flour and salt. Drizzle with milk and stir until crust forms.
Turn out dough onto a lightly floured surface and knead until smooth, 30 seconds-1 minute.
To make dough easier to roll, wrap in plastic wrap and place in the fridge for at least 15 minutes.
Use a rolling pin and roll dough out until thin, about 1/4″ thick.
Use a 4″ round cookie cutter to cut out circles.
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.
Continue with the rest of the pies and place on a non-stick baking sheet or a pan lined with parchment paper.
Bake for 25-30 minutes at 350 degrees F. Remove and let cool slightly. Serve warm or at room temperature.