Pastry:
scant 1 2/3 cups whole-wheat flour
1/3 cup margarine, cut into small pieces
4 tbsp water

Filling:
2/3 cup red lentils, rinsed
1 1/4 cups vegetable stock
1 tbsp margarine
1 onion, chopped
2 red bell peppers, seeded and diced
1 tsp yeast extract
1 tbsp tomato paste
3 tbsp chopped parsley
pepper