Cheesy Lentil Vegetable Pie
This lentil veggie pie is not only delicious, but it's also packed with nutrients. Perfect for a healthy brunch or a solid dinner.
Equipment
Ingredients
- 1 tbs olive oil
- 1 white onion, diced
- 1 carrot, shredded
- 1 ½ cups (186 g) zucchini, shredded + squeezed
- 2 cloves garlic, minced
- 1 cup (200 g) red lentils
- 2½ cups (600 ml) low sodium vegetable broth
- 1 cup (112 g) shredded mozzarella
- 1/2 cup (30 g) panko breadcrumbs
- salt + pepper, to taste
Topping:
- 1/4 cup (28 g) 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
You may also like this Lentil Spanakopita
- 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.
- I also have enjoyed this with chicken broth.
Calories: 190kcal, Carbohydrates: 21g, Protein: 12g, Fat: 7g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 14mg, Sodium: 179mg, Potassium: 408mg, Fiber: 8g, Sugar: 2g, Vitamin A: 1453IU, Vitamin C: 7mg, Calcium: 127mg, Iron: 2mg
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