Cheesy Lentil Vegetable Pie

Servings:

Prep Time: 10

Cook Time: 1

Total Time: 1 10

This lentil veggie pie is not only delicious, but it's also packed with nutrients. Perfect for a healthy brunch or a solid dinner.

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.

Use almond flour instead of the panko breadcrumbs to make this Gluten Free.
You can also bake this in an 8x8 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.