Carefully select the lentils discarding any chaff, soak in cold water overnight; the lentils will swell and double in size.

Rinse the lentils and place in a pot, cover with water and bring to a boil. Simmer for 10min, drain and set aside.

In a medium pot, heat the oil and fry the onion until translucent, add the lentils, garlic, coriander, cumin, thyme, tomato, potato, carrot, butter, salt, pepper and simmer on low heat for 20min, remove from the stove, spoon in the spinach and pour the mixture into an open dish to cool.

Take the flour and gently roll out the two packets of pastry, cut out one pastry dish and place into a baking dish. Spread the dry beans over the pastry and bake in the oven at 180 degrees for 6min, remove from the oven and take out the beans. The beans are to hold the shape of the bottom layer of the pastry.

Scoop the cooled lentil filling into the pie dish. Cover the pie with the remaining sheet and pinch the ends. Using a fork, poke some holes on top to allow the steam to escape.

Bake the pie for 30 min at 190 degrees or until the pastry is baked. Serve with a salad.