Cheesy Lentil Vegetable Pie
If you’re looking for a delicious vegetarian meal, you’ve come to the right place. This is a recipe I found on Instagram and knew I had to try. This absolutely reminds me of my mom’s Greek Fakes Soup Recipe – but so much better! I’m also getting the same vibes from my Healthy Mediterranean Bread – a must try!
The process of this recipe is very simple and straightforward. Start with prepping the veggies. I squeezed out the liquid from my zucchini shreds. Pro tip, make sure you slow saute the veggies so they don’t burn. To do that, turn the heat down on the burner.
Another important aspect of this recipe is treating the lentils like risotto. You need to add the broth in half a cup at a time. While the mixture simmers on low heat, you wait for the liquid to be absorbed by the lentils. Try the lentils at the end to make sure they are cooked through. If you like this recipe you will love my One Pot Carrot Lentil Soup.
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Cheesy Lentil Vegetable Pie
Equipment
Ingredients
- 1 tbs olive oil
- 1 white onion, diced
- 1 carrot, shredded
- 1 ½ cups zucchini, shredded + squeezed
- 2 cloves garlic, minced
- 1 cup red lentils
- 2½ cups low sodium chicken broth (or vegetable)
- 1 cup shredded mozzarella
- 1/2 cup panko breadcrumbs (or almond flour)
- salt + pepper to taste
Topping:
- 1/4 cup shredded mozzarella
- 1 tbs grated parmesan cheese
- chili pepper flakes
Instructions
- Preheat oven to 350℉ (or 180℃). Line a 9 inch pie dish with parchment paper (or spray with oil).
- In a large skillet, add in 1 tbs of olive oil. Saute onion, carrot shreds, zucchini shreds and garlic for 5-7 minutes, on medium low heat. Stir in lentils for 1 minute. Add in the broth, 1/2 a cup at a time, and bring to a boil. Lower heat to simmer. Add broth until all is absorbed (about 15-20 minutes total time). Make sure you stir occasionally so the mixture does not stick to the pan.
- Next add in the 1 cup shredded cheese, panko, salt, pepper and mix to combine. Taste and adjust salt and pepper.
- Transfer mixture to the pie dish and firmly press down to spread out and pack down evenly. Sprinkle the top with 1/4 cup shredded mozzarella and grated parmesan and chili pepper flakes. Bake for 30 minutes and remove from oven. Allow pie to set in the baking dish, for 15-20 minutes, before slicing.
Notes
- Use almond flour instead of the panko breadcrumbs to make this Gluten Free.
- You can also bake this in an 8×8 inch square baking dish.
- Store leftovers in an airtight container in your fridge up to 4 days.
- Make this VEGAN by subbing in Vegan mozzarella and Nutritional Yeast for the grated parmesan.
I love your recipes. How would I make this with cooked lentils.
HI Debbie, thank you so much for trying out my recipes!
Yes, you can totally make this with cooked lentils. please account for not cooking them in the broth, and add in some spices/salt to compensate for it. Just add the cooked lentils into the mixture along with the shredded cheese at the end.Enjoy!!