Ingredients
- 2 teaspoons coconut oil.
- 1 small (100g) carrot, finely diced.
- 1 small (100g) brown onion, finely diced.
- 1 teaspoon cumin, ground.
- 1/2 teaspoon turmeric, ground.
- 125 ml vegetable stock.
- 2 portions Cooked Lentils, defrosted.
- 2 kale leaves, destemmed and finely shredded.
- sea salt, to season.
- freshly cracked black pepper, to season.
- 1 cup Pumpkin + Sweet Potato Pureé, defrosted.
- 1 tablespoon butter.
- 1 large (200g) zucchini, cut into 1cm discs.
- 50 g snow peas, ends trimmed.
- 1 bunch of broccolini (or use 1/2 small (125g) head broccoli), cut into 3cm pieces.
Directions
- 1. Preheat oven to 200°C / 400°F / Gas Mark 6.
2. Add oil, carrot and onion to a medium-sized frying pan on low-medium heat. Cook for 5 minutes until onion is translucent and carrot is slightly softened. Add in spices and cook until fragrant (approximately 1 minute). Add in the vegetable stock and lentils, bring to the boil, then reduce mixture to a simmer for about 10 minutes until most of the liquid has absorbed. Stir through the kale and season with a generous amount of salt and pepper.
3. Spoon lentil mixture into a lightly greased small pie dish, or two individual pie ramekins and spread Pumpkin + Sweet Potato Pureé over the top. Dot the butter on top and bake for about 25 minutes, or until golden.
4. Meanwhile, bring a small pot of water to the boil. Add the green vegetables and allow to cook for 3-5 minutes until soft but still crunchy. Drain.
5. To serve, divide the pie and vegetables between one plate for dinner and a lunchbox for tomorrow.
Love pie? A delicious vegetarian lentil and sweet potato pie will keep all your pie cravings satisfied, it is also a quick and easy one to make.
Ingredients
- 2 teaspoons coconut oil.
- 1 small (100g) carrot, finely diced.
- 1 small (100g) brown onion, finely diced.
- 1 teaspoon cumin, ground.
- 1/2 teaspoon turmeric, ground.
- 125 ml vegetable stock.
- 2 portions Cooked Lentils, defrosted.
- 2 kale leaves, destemmed and finely shredded.
- sea salt, to season.
- freshly cracked black pepper, to season.
- 1 cup Pumpkin + Sweet Potato Pureé, defrosted.
- 1 tablespoon butter.
- 1 large (200g) zucchini, cut into 1cm discs.
- 50 g snow peas, ends trimmed.
- 1 bunch of broccolini (or use 1/2 small (125g) head broccoli), cut into 3cm pieces.
Directions
- 1. Preheat oven to 200°C / 400°F / Gas Mark 6.
2. Add oil, carrot and onion to a medium-sized frying pan on low-medium heat. Cook for 5 minutes until onion is translucent and carrot is slightly softened. Add in spices and cook until fragrant (approximately 1 minute). Add in the vegetable stock and lentils, bring to the boil, then reduce mixture to a simmer for about 10 minutes until most of the liquid has absorbed. Stir through the kale and season with a generous amount of salt and pepper.
3. Spoon lentil mixture into a lightly greased small pie dish, or two individual pie ramekins and spread Pumpkin + Sweet Potato Pureé over the top. Dot the butter on top and bake for about 25 minutes, or until golden.
4. Meanwhile, bring a small pot of water to the boil. Add the green vegetables and allow to cook for 3-5 minutes until soft but still crunchy. Drain.
5. To serve, divide the pie and vegetables between one plate for dinner and a lunchbox for tomorrow.