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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Cheesy Lentil Vegetable Pie Recipe

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This recipe for Cheesy Lentil Vegetable Pie is from The Yandrick Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 T olive oil
1 white onion, diced
1 carrot, shredded
1 1/2 cups zucchini, shredded and squeezed dry
2 cloves garlic, minced
1 cup red lentils
2 1/2 cups vegetable broth
1 cup shredded mozzarella
1/2 cup panko bread crumbs
salt and pepper

Topping:
1/4 cup mozzarella
1 T grated Parmesan
chilli pepper flakes
Directions:
Directions:
Preheat oven to 350 degrees. Spray a 9 inch pie pan with parchment paper. In a large skillet, add in olive oil. Saute onion, carrot shreds, zucchini shreds and garlic for 5-7 minutes on low heat. Stir in lentils for one minute. Add in 1/2 cup broth and bring to a boil. Lower heat to simmer. Continue to add in broth, 1/2 cup at at time until all is absorbed (about 15-20 minutes total). Make sure you stir so the mixture does not stick.

Remove from heat. Stir in 1 cup mozzarella, panko, salt and pepper.

Transfer to the pie dish and firmly press down to spread out. Sprinkle with topping ingredients. Bake for 30 minutes. Allow to set for 10 minutes before slicing.

 

 

 

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