Cheesy pumpkin lentil pot pies

Cheesy pumpkin lentil pot pies is a lacto ovo vegetarian recipe with 2 servings. This main course has 302 calories, 13g of protein, and 4g of fat per serving. For $1.26 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. 1019 people were glad they tried this recipe. It is brought to you by Amuse Your Bouche. If you have pumpkin puree, dried thyme, red lentils, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 50 minutes. With a spoonacular score of 98%, this dish is great. If you like this recipe, you might also like recipes such as Mushroom And Lentil Pot Pies With Gouda Biscuit Topping, Mushroom and Lentil Pot Pies with Gouda Biscuit Topping, and Crock Pot Pumpkin Lentil Stew – 4 Points.

Servings: 2

Preparation duration: 25 minutes

Cooking duration: 25 minutes

 

Ingredients:

Black pepper

½tsp dried thyme or sage

1tbsp milk

2tbsp plain flour

3tbsp () pumpkin purée

60g red lentils

100g shortcrust pastry (or puff pastry, if you prefer)

250ml vegetable stock

30g vegetarian parmesan-style cheese, finely grated

Equipment:

oven

frying pan

ramekin

Cooking instruction summary:

Preheat the oven to 200C (Gas Mark 6 / 400F).Combine the lentils and vegetable stock, and simmer gently until the lentils are quite soft and not much liquid remains (remember, you want it to be absorbed, not evaporated, so don't let it bubble too furiously). When the liquid has nearly all been absorbed, make sure you stir constantly to stop the lentils from sticking to the pan.Season with black pepper and add the dried thyme, pumpkin pure and grated parmesan, and mix well until the cheese has melted. Remove from the heat and set aside.Using a little flour to stop it sticking, roll out the pastry until it's around 3mm thick.Distribute the lentil mixture into two fairly large ramekins (or one large dish, if you prefer), and drape the pastry over the top. Press it down firmly around the edge of the ramekins. I cut the excess pastry off now, because I like the fact that as the pastry shrinks, it settles down right on top of the filling. However if you prefer, you can leave a little excess to create a rustic look.Cut a couple of small slits in each piece of pastry, and brush with milk.Bake for 20-25 minutes, until the pastry is golden brown.

 

Step by step:


1. Preheat the oven to 200C (Gas Mark 6 / 400F).

2. Combine the lentils and vegetable stock, and simmer gently until the lentils are quite soft and not much liquid remains (remember, you want it to be absorbed, not evaporated, so don't let it bubble too furiously). When the liquid has nearly all been absorbed, make sure you stir constantly to stop the lentils from sticking to the pan.Season with black pepper and add the dried thyme, pumpkin pure and grated parmesan, and mix well until the cheese has melted.

3. Remove from the heat and set aside.Using a little flour to stop it sticking, roll out the pastry until it's around 3mm thick.Distribute the lentil mixture into two fairly large ramekins (or one large dish, if you prefer), and drape the pastry over the top. Press it down firmly around the edge of the ramekins. I cut the excess pastry off now, because I like the fact that as the pastry shrinks, it settles down right on top of the filling. However if you prefer, you can leave a little excess to create a rustic look.

4. Cut a couple of small slits in each piece of pastry, and brush with milk.

5. Bake for 20-25 minutes, until the pastry is golden brown.


Nutrition Information:

Quickview
383k Calories
18g Protein
7g Total Fat
58g Carbs
69% Health Score
Limit These
Calories
383k
19%

Fat
7g
12%

  Saturated Fat
3g
22%

Carbohydrates
58g
20%

  Sugar
6g
7%

Cholesterol
10mg
4%

Sodium
991mg
43%

Get Enough Of These
Protein
18g
37%

Vitamin A
6251IU
125%

Vitamin C
97mg
118%

Folate
240µg
60%

Fiber
12g
50%

Vitamin B1
0.65mg
43%

Manganese
0.83mg
41%

Phosphorus
319mg
32%

Iron
5mg
29%

Selenium
20µg
29%

Vitamin B2
0.41mg
24%

Calcium
225mg
23%

Vitamin B6
0.43mg
21%

Vitamin B3
4mg
21%

Magnesium
67mg
17%

Zinc
2mg
16%

Potassium
560mg
16%

Vitamin K
14µg
14%

Copper
0.26mg
13%

Vitamin B5
1mg
12%

Vitamin E
1mg
11%

Vitamin B12
0.21µg
4%

Vitamin D
0.17µg
1%

covered percent of daily need
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