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Herbed lentil and Parmesan pie

Special Diets

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Herbed lentil and Parmesan pie
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
386
Carbs
47.0g
Fibre
7.1g
Protein
15.6g
Fat
13.5g
Saturates
3.2g
Sugars
11.4g
Salt
0.98g
Fruit/Veg Portion
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
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Method

Recipe 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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