For 6 persons

360 g wheat flour
1 onion
1 bowl of pumpkins in small cubes
1/2 glass of green lentils from Le Puy about 120 ml
2 cloves
1 pinch of turmeric
1 pinch of Garam Massala
garlic powder
salt
oil
sprig of rosemary

Heat a little oil, fry the onion, then add the lentils and pumpkin, turn a few minutes and cover with water, adding the cloves and cook as above.

The paste

no oil or margarine or anything: just flour, a pinch of salt, turmeric and water!
Just put the dough in a bowl with the salt and turmeric, and, little by little, add water while kneading until you have a nice soft and smooth dough that you will continue to knead 10 min.
When everything is cooked, preheat your oven to thermostat 6
Drain the contents of the pot and place in a blender (unless you want to crush everything with a masher, it's up to you =) )
Before blending, add a pinch of Garam Massala, a pinch of salt and a little garlic powder
Separate your dough in two, and roll out the first part, place it in the bottom of an oiled 23 cm cake pan
Bring the edges of the dough up to the top of the pan.
Pour your mixture on the dough
Roll out the second part of the dough and place it on top of the pie
With a fork, seal the edges of the pie and make 4 small holes in the center of your pie with a knife to allow the steam to escape during cooking.
Bake until your pastry is golden brown

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