To prepare the dough: In a food processor, blend the flour and salt together. Add the margarine and pulse until mixture resembles a coarse meal. Add "Milk" and blend until well combined and dough forms. Remove dough, roll into a ball, and wrap in plastic. Refrigerate for at least 1 hour before using. Preheat oven to 400 degrees. Lightly oil a deep dish 10-inch pie plate or an 8x8 baking dish and set aside. In a large saucepan on medium heat, sauté the onions in oil until translucent. Add the celery, carrots, and bell peppers and sauté for an addition 2-3 minutes. Add the potatoes, peas, lentils, stock, salt, pepper, sage, thyme, and cayenne pepper. Bring to a boil, then reduce heat; cover with lid and simmer for 4-6 minutes or until lentils are soft. Stir in the flour and milk and simmer until sauce begins to thicken. Transfer cooked vegetables to baking dish. Roll out dough and place evenly over top of vegetables and bake for 20-25 minutes. Makes 2 large or 4 small servings.
Join the Discussion!
Login or create an account on The Kind Life today and you'll be able to leave comments, share photos and videos with friends, and participate in community events!