Preheat the oven to 180C.
Using 8 individual flans tins, prepare pastry as per the pastry instructions and bake for 15 - 20 minutes.
Yoghurt Mint Dressing:
Combine the ingredients in a small jar and spoon over salad greens.
Rinse the beans in cold water and set aside. Heat the oil in a non stick frying pan and sauté the onion and garlic until softened. Dry roast the spices separately taking care not to burn them. Grind the spices in a pestle and mortar then add to the onion and garlic and stir over a medium heat for 2 minutes. Add the tomato, sweet potato, vegetable stock and beans, bring to the boil then reduce the heat to simmer covered for 40 minutes until the beans are tender and have absorbed most of the liquid.
Fill the pastry cases with the lentil mix and serve with green salad, and yoghurt and mint dressing.
Tip : If you forget to soak the beans overnight , soak them in boiling water for about 3 hours and increase the cooking time but approx 15 - 20 minutes.