Lentil Pie

4 tins lentils
lots-of-mushrooms (1 brown bag)
1 carrot
2 sticks celery
1 zucchini
1 head broccoli
1 tin diced tomatos
clove of garlic
1 tub tomato paste (the yoghurt-tub ones)
1/2 - 1 cup of stock made with vegemite (nutritional yeast'll do if you're in the US)
splash of red wine
bit of soy sauce
salt pepper etc.
10 sheets of puff pastry - UNsweetened.

In a seriously big pot cook the mushies in oil and garlic till soft. Add all the other vegies (finely chopped for god's sake!) except the lentils. Simmer in vegemite stock and soy, with wine, till soft (this takes ages).

IMPORTANT!!!! Be careful not to add too much stock/wine/sauce. It's a pie, not a soup.

Add tinned tomatoes. Cook a bit more.
Finally add drained lentils and tomato paste and more vegemite stock/soy/wine till it tastes goooood.

Line a greased pie dish (a big one, this is a lot of pie you're dealing with) with puff pastry. Put in oven, which you've had the foresight to preheat to 180C, for 5-10 minutes till it puffs. Take it out. Spoon in the filling and fold edges of pastry in. Lay more pastry on top, tucking down the sides of the tray. Make some cool shapes in the top. Put in oven for another 5 - 10 minutes. DON'T BURN IT!

Take it out. Get a plate. Eat the shit out of it.