*For a thinner sauce, add a small amount more water until sauce reaches desired consistency. The sauce will thicken up in the refrigerator when saved and will also thicken when introduced to heat.

Place lentils, bay leaf and smashed garlic clove in a sauce pan and cover with 4 cups water. Bring to a boil, reduce heat to medium low and simmer for 15-20 minutes until soft. Drain, remove garlic clove and bay leaf.

Heat 1 tsp. olive oil in a non-stick pan over medium heat. Add the carrots and onion along with a pinch of salt and pepper. Cook, until onions are translucent and carrots are tender, about 10 minutes.

Remove and combine with lentils, set aside

Make the walnut pesto: Place the basil leaves, walnuts and garlic clove in a food processor and pulse until well combined. Slowly drizzle in olive oil until combined. Toss with lentil mixture. Set aside.

In a large bowl or stand mixer combine oil with flour and salt. Drizzle with milk and stir until crust forms.

Turn out dough onto a lightly floured surface and knead until smooth, 30 seconds-1 minute

Use a rolling pin and roll dough out until thin, about ¼” thick.

Use a 5 or 6″ round cookie cutter to cut out circles.

Add 1 heaping tbsp. of filling to the dough circle. Place another circle on top and press to seal with a fork. Pierce the top of the pies 2-3 times with a fork.

Continue with the rest of the pies and place on a non-stick baking sheet or a pan lined with parchment paper.

Bake for 25-30 minutes. Remove and let cool slightly. Serve warm or at room temperature.