Lentil Pot Pie
47
- Prep Time30 mins
- Total Time1 hr 30 mins
- Makes6 servings
(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.
Nutrition (per serving)
Calories 485, Protein 15g, Carbohydrates 57g, Fat 23g, Fibre 6g, Sodium 452mg.
Excellent source of Iron.