Servings: 0 serving
Equipment
Oven
Pie dish
pot
Ingredients
- • 6 cups vegetable stock
- • 1 cup dried lentils
- • 2 cups diced carrots
- • 1 cup diced celery
- • 1 cup diced onions
- • 1 teaspoon dried thyme
- • 1 teaspoon dried oregano
- • 1 teaspoon sea salt
- • 1 teaspoon freshly ground black pepper
- • 1 sheet thawed puff pastry
Instructions
- In a large pot, bring 6 cups of vegetable stock to a simmer over medium-high heat.
- Add 1 cup of dried lentils and reduce the heat to low
- Remove the pot from the heat and stir in 1 teaspoon of dried thyme, 1 teaspoon of dried oregano, 1 teaspoon of sea salt, and 1 teaspoon of freshly ground black pepper.
- Pour the lentil mixture into the prepared pie dish and spread evenly.
- Top the pie with 1 sheet of thawed and rolled puff pastry, tucking the edges into the sides.
- Cut a few slits in the top of the pastry to allow steam to escape.
- Bake for 25 minutes, or until the pastry is golden and crisp.
- Allow the pie to cool for 10 minutes before serving.
- Enjoy your Vegetable and Lentil Pie, nourishing both your body and spirit.
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06/10/2024 12:05 pm GMT
