Veggie Lentil Pie

Lentils are a great source of plant-based protein and are often used as a meat substitute in vegetarian dishes.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 100 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.

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Medium

Veggie Lentil Pie

Cooking Method: Baking, Sauteeing Cuisine: International, Vegetarian Courses: Lunch, Main Dish, Vegetarian Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 30 min Cook Time 60 min Rest Time 10 min Total Time 1 hr 40 mins

Servings: 6 Calories: 2100

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Lentils
• 2 cup Vegetable broth
• 2 tablespoon Olive oil
• 1 medium Onion
• 2 medium Carrot
• 2 medium Celery stalks
• 3 clove Garlic cloves
• 1 cup Frozen mixed vegetables
• 1 teaspoon Dried thyme
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 sheet Puff pastry
• 2 tablespoon Soy milk

Instructions

1. Preheat the oven to 180°C (350°F).
2. In a saucepan, cook the lentils in vegetable broth until tender.
3. In a separate pan, heat olive oil and sauté the onion, carrot, celery, and garlic until softened.
4. Add the cooked lentils, frozen mixed vegetables, dried thyme, salt, and black pepper to the pan. Cook for another 5 minutes.
5. Transfer the mixture to a pie dish.
6. Roll out the puff pastry and cover the pie dish. Trim off any excess pastry.
7. Brush the pastry with soy milk.
8. Bake in the preheated oven for 30-40 minutes, or until the pastry is golden brown.
9. Let the pie rest for 10 minutes before serving.

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 50g17%

Sugars 5g

Protein 15g30%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.