Lentil pot pie
By Chatelaine
Photo, Roberto Caruso.
When it comes to quick and easy dinners, lentils are a hard-working pantry ingredient. We love them because they last forever, and are perfect for a satisfying, healthy, meatless meal.
Ingredients
-
2 tbsp
butter
-
4
shallots
, peeled and thinly sliced
-
2
carrots
, peeled and finely chopped
-
1
apple
, unpeeled and finely chopped
-
2 tbsp
apple cider
vinegar
-
3 1/2 cups
water
-
1 cup
whole green
lentils
-
1 tbsp
fresh
thyme
-
1/4 cup
35%
cream
-
1/4 cup
finely chopped
parsley
, plus more for garnish
-
1/2 tsp
salt
Biscuit topping
-
2 cups
all-purpose
flour
-
2 tsp
baking powder
-
1/4 tsp
salt
-
1 cup
35%
cream
Instructions
- MELT butter in a medium oven-safe frying pan over medium-high. Add shallots, carrots, apple and vinegar. Cook, stirring often, until golden brown, 6 to 8 min. Stir in water, lentils and thyme. Boil, then reduce heat to low. Simmer, covered, until lentils are tender and mixture is saucy, 45 to 50 min. Stir in 1/4 cup cream, parsley and 1/2 tsp salt until combined. Season with fresh pepper.
- PREHEAT oven to 450F. Stir flour with baking powder and 1/4 tsp salt in a medium bowl. Add 1 cup cream, stirring mixture with a fork, until it starts to come together. Add more cream, 1 tsp at a time, if mixture is very dry. Transfer dough onto a clean surface and knead 1 min. Roll into a 1/2-in.-thick circle, about 7 1/2 in. wide. Arrange the biscuit topping over the lentil mixture. Brush biscuit topping with any remaining cream in measuring cup.
- BAKE in centre of oven until biscuit topping is golden, 12 to 15 min. Cut into wedges. Garnish with additional chopped parsley.
How to make chicken and dumplings
Nutrition (per serving)
- Calories
- 485,
- Protein
- 15 g,
- Carbohydrates
- 57 g,
- Fat
- 23 g,
- Fibre
- 6 g,
- Sodium
- 452 mg.
- Excellent source of
- Iron
