Cheesy pumpkin lentil pot pies

Cheesy pumpkin lentil pot pies is a lacto ovo vegetarian recipe with 2 servings. This main course has 302 calories, 13g of protein, and 4g of fat per serving. For $1.26 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. 1019 people were glad they tried this recipe. It is brought to you by Amuse Your Bouche. If you have pumpkin puree, dried thyme, red lentils, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 50 minutes. With a spoonacular score of 98%, this dish is great. If you like this recipe, you might also like recipes such as Mushroom And Lentil Pot Pies With Gouda Biscuit Topping, Mushroom and Lentil Pot Pies with Gouda Biscuit Topping, and Crock Pot Pumpkin Lentil Stew – 4 Points.

Servings: 2

Preparation duration: 25 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 200C (Gas Mark 6 / 400F).Combine the lentils and vegetable stock, and simmer gently until the lentils are quite soft and not much liquid remains (remember, you want it to be absorbed, not evaporated, so don't let it bubble too furiously). When the liquid has nearly all been absorbed, make sure you stir constantly to stop the lentils from sticking to the pan.Season with black pepper and add the dried thyme, pumpkin pure and grated parmesan, and mix well until the cheese has melted. Remove from the heat and set aside.Using a little flour to stop it sticking, roll out the pastry until it's around 3mm thick.Distribute the lentil mixture into two fairly large ramekins (or one large dish, if you prefer), and drape the pastry over the top. Press it down firmly around the edge of the ramekins. I cut the excess pastry off now, because I like the fact that as the pastry shrinks, it settles down right on top of the filling. However if you prefer, you can leave a little excess to create a rustic look.Cut a couple of small slits in each piece of pastry, and brush with milk.Bake for 20-25 minutes, until the pastry is golden brown.

 

Step by step:

1. Preheat the oven to 200C (Gas Mark 6 / 400F).

2. Combine the lentils and vegetable stock, and simmer gently until the lentils are quite soft and not much liquid remains (remember, you want it to be absorbed, not evaporated, so don't let it bubble too furiously). When the liquid has nearly all been absorbed, make sure you stir constantly to stop the lentils from sticking to the pan.Season with black pepper and add the dried thyme, pumpkin pure and grated parmesan, and mix well until the cheese has melted.

3. Remove from the heat and set aside.Using a little flour to stop it sticking, roll out the pastry until it's around 3mm thick.Distribute the lentil mixture into two fairly large ramekins (or one large dish, if you prefer), and drape the pastry over the top. Press it down firmly around the edge of the ramekins. I cut the excess pastry off now, because I like the fact that as the pastry shrinks, it settles down right on top of the filling. However if you prefer, you can leave a little excess to create a rustic look.

4. Cut a couple of small slits in each piece of pastry, and brush with milk.

5. Bake for 20-25 minutes, until the pastry is golden brown.

Nutrition Information:

covered percent of daily need