Name: Herbed lentil and Parmesan pie
Prep time: 20 minutes + 30 minutes chilling
Cook time: 45 minutes
Yield: 3
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

This fresh and filling dish is high in fibre and a good source of carbohydrates.

Serves

Prep

20 minutes + 30 minutes chilling

Cook

45 minutes

Nutrition information

Each 301g serving contains (excludes serving suggestion)

KCal: 386
Carbs: 47.0g
Fibre: 7.1g
Protein: 15.6g
Fat: 13.5g
(Medium)
Saturates: 3.2g
(Low)
Sugars: 11.4g
(Low)
Salt: 0.98g
(Medium)
Fruit/Veg Portion: 3

What makes a healthy, balanced diet?

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

Step 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.

Step 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.

Step 3

Add the cauliflower, courgette, celery and carrot and continue to fry for three minutes.

Step 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.

Step 5

Transfer to a pie dish. Roll out the pastry and cover the pie.

Step 6

Cook for 25-30 minutes, until the pastry is golden and crisp.

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.