Lentil pot pie
Prep 30 min
Total 1 hour 30 min
Serves 6
Updated Apr 5, 2017
Chatelaine
Ingredients
2 tbsp
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
1 cup
whole green lentils
1 tbsp
fresh thyme
1/4 cup
35% cream
1/4 cup
1/2 tsp
Biscuit topping
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
Calories 485, Protein 15 g, Carbohydrates 57 g, Fat 23 g, Fibre 6 g, Sodium 452 mg. Excellent source of IronHow to make chicken and dumplings
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