dough
2 cups light spelt flour
2 tablespoons cold butter
2 tablespoons plain yogurt
pinch of salt
1/2 cup water

filling
1 cup dried red lentils
2 tablespoons ghee or neutral oil
1 lb. parsnips, peeled and finely chopped
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon turmeric
pinch of dried red chile flakes
2 1/2 cups vegetable stock or water
salt and pepper to taste