Cut leek finely and fry in 1 tbsp. oil. Finely chop the carrots and add to pan. Rinse the lentils and add. Dissolve yeast extract in 1 pint of hot water and add.
Boil and simmer for 15 minutes. Stir in 1 tbsp tomato purée, 1 tsp. mixed herbs, yeast flakes.
Pour into the pastry case and decorate top with slices of tomato.
Bake at GM 6 / 400 °F / 200 °C for 30 minutes.
Serves 4.