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Herbed lentil and Parmesan pie

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This fresh and filling dish is high in fibre and a good source of carbohydrates.
Serves
3
Prep
20 minutes + 30 minutes chilling
Cook
45 minutes
Each 301g serving contains (excludes serving suggestion)
KCal
368
Carbs
45.60g
Fibre
7.00g
Protein
14.90g
Fat
13.30g
Saturates
2.90g
Sugars
9.30g
Salt
1.20g
Portion Fruit & Veg
3
Ingredients
Ingredients
For the pastry:
100g plain flour
1 tbsp chopped fresh herbs
1 small egg, beaten
2 tbsp olive oil
2 tbsp water
For the filling:
1 tsp olive oil
1 small onion, chopped
1 clove garlic, crushed
half red pepper, chopped
100g cauliflower, cut into florets
1 small courgette, sliced
1 stick celery, sliced
1 small carrot, grated
50g red lentils
1 x 400g can chopped tomatoes
200ml low-salt vegetable stock
15g grated Parmesan cheese
1 tbsp mixed fresh herbs, chopped
freshly ground black pepper
Method
  1. First, make the pastry. Place the flour in a bowl and using a fork, mix in the herbs, egg, olive oil and water until it forms a dough. Shape the dough into a ball and refrigerate for at least 30 minutes.
  2. Meanwhile, preheat the oven to 200ºC/gas 6 and make the filling. Heat the oil in a large frying pan, add the onion, garlic and pepper and fry for three minutes until beginning to soften.
  3. Add the cauliflower, courgette, celery and carrot and continue to fry for three minutes.
  4. Add the lentils, tomatoes, stock, Parmesan cheese, herbs and pepper. Bring to the boil and simmer for 10 minutes, until the vegetables are almost cooked.
  5. Transfer to a pie dish. Roll out the pastry and cover the pie.
  6. Cook for 25-30 minutes, until the pastry is golden and crisp.
Chefs tips
  • You could make this vegetarian by using a Parmesan alternative or use a little vegetarian goat's cheese.
  • Freezing instructions: Suitable for freezing once cooked. Defrost in the fridge or microwave and reheat until piping hot throughout.
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