Add flour and salt together in a medium bowl and mix.

In a smaller bowl, whisk the oil with the water until it becomes light in colour.

Right away, pour the entire water/olive oil mixture into the bowl of flour.

Stir with a for until the flour is mixed in with the liquids.

Gather the dough together with your hands until it holds together. If more water is needed carefully add a teaspoon more water at a time. You do not want the dough to be too wet or it won't press together in the pan. (Your dough will be crumbly but it will come together when pressed in the pie pan).

Dump the dough into your pie plate and press gently until it covers the pan evenly.

Set aside in fridge while making the filling (Do not fill the pie crust with filling until you are ready to bake the pie, or your pie will be soggy)

Add all dried spices, salt and pepper to a small bowl and mix until combined.

Add finely chopped onion, finely chopped hot pepper (with seeds removed) and chopped tomato to a large saucepan on medium low heat with a drizzle of olive oil. Cook until onions soft and translucent.

Add spice mix and stir.

Preheat oven to 400 degrees F.

Add cooked green lentils, vegetable broth and bay leaf and stir to combine.

Cook 5-7 minutes on medium heat stirring occasionally.

Fill pie crust with the pie filling and top with vegan cheddar cheese.

Cook pie at 400 degrees F for 25-30 minutes until crust is golden brown.

Top with chopped parsley and serve!