Cauliflower-Topped Puy Lentil Pie

Olive oil
2 tablespoons mustard seeds
About 20 fresh curry leaves
2 carrots, peeled and finely chopped
1 onion, finely chopped
1 tablespoon cumin seeds, bashed

1 tablespoon coriander seeds, bashed
2 cloves garlic, peeled and finely chopped
A thumb-sized piece of ginger, peeled and finely chopped
400 grams Puy lentils
400 grams chopped tomatoes, canned or fresh
2 cups vegetable broth, or water plus a vegetable bouillon cube
2 pitted dates or prunes, finely chopped

1 red chile, seeded and chopped

Zest and juice of 1 organic, unwaxed lemon

2 medium heads cauliflower (about 2 1/4 pounds/1 kilogram with leaves removed)
Sea salt
1 tablespoon olive oil

Heat oven to 425 F.

Put a glug of oil into a large, heavy pan.  When it is hot, add the mustard seeds and the curry leaves, and cook until the seeds pop.  Take the pan off the heat, reserve half the seeds and leaves, then put the pan with the remaining mixture back on the heat.

Add the carrots and onion to the pan and cook for another 10 to 15 minutes, or until soft and nicely browned.  Add the cumin, coriander, garlic, and ginger, and cook for another 3 to 4 minutes, to toast the spices and allow the garlic and ginger to release their oils.  Take care that the garlic doesn't burn.

Add the lentils, tomatoes, and stock or water and bouillon cube to the pan.  Add the chopped dates or prunes, the chile, and the zest of half the lemon.  Season with salt and simmer over medium heat for 15 to 20 minutes, or until thick, rich, and flavorful.

Meanwhile, make the cauliflower mash.  Break the cauliflower into florets, slice the stalk, and put into a lidded pan with about 3/4 inch of boiling water.  Put over high heat and steam until tender.  Drain, put back in the pan, and heat for a minute to dry out the cauliflower.

Allow cauliflower to cool a little, then blitz in the food processor with a big pinch of salt and the oil.  When you have a silky-smooth mash, fold in the reserved mustard seeds and curry leaves.

Once the lentils are ready, add the lemon juice and mix well.  Spoon into an ovenproof dish, top with the cauliflower mash, and bake for 20 minutes or until golden and bubbling.

Serves 4.

From The Modern Cook's Year by Anna Jones