Are you looking for a hearty and delicious vegetarian dish that will satisfy even the meat lovers in your life? Look no further than this Mushroom and Lentil Pie recipe! Packed with savory mushrooms, protein-rich lentils, and a flaky pastry crust, this dish is sure to become a new family favorite. In this blog post, we will walk you through the step-by-step process of making this mouthwatering pie, from preparing the filling to baking to perfection. So grab your apron and get ready to impress your friends and family with this delectable Mushroom and Lentil Pie!
Ingredients:
- 1 cup of green lentils
- 2 cups of vegetable broth
- 1 onion, diced
- 2 cloves of garlic, minced
- 2 cups of mushrooms, sliced
- 1 teaspoon of thyme
- Salt and pepper to taste
- 2 tablespoons of olive oil
- 1 sheet of puff pastry
- 1 egg, beaten (for egg wash)
Instructions:
- Preheat the oven to 375°F (190°C).
- Cook the lentils in vegetable broth according to package instructions until tender.
- In a pan, heat olive oil over medium heat and sauté the onion and garlic until translucent.
- Add the mushrooms, thyme, salt, and pepper, and cook until the mushrooms are browned.
- Combine the cooked lentils with the mushroom mixture and let it cool.
- Roll out the puff pastry and line a pie dish with it, trimming any excess pastry.
- Fill the pie crust with the lentil and mushroom mixture.
- Top the pie with another sheet of puff pastry, crimping the edges to seal.
- Brush the top of the pie with beaten egg for a golden finish.
- Make a few slits in the top crust to allow steam to escape.
- Bake the pie in the preheated oven for 30-35 minutes or until the crust is golden brown.
- Let the pie cool for a few minutes before serving.
Serving Suggestions:
This Mushroom and Lentil Pie pairs well with a side salad or roasted vegetables. It can also be enjoyed on its own as a hearty and satisfying meal.
Storage:
Leftover Mushroom and Lentil Pie can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the pie in a preheated oven at 350°F (175°C) for 10-15 minutes or until heated through.
Variations:
- Try adding some spinach or kale to the lentil and mushroom mixture for added greens.
- Experiment with different herbs and spices such as rosemary, paprika, or cumin to change up the flavor profile of the pie.
- For a vegan version, use a plant-based puff pastry and brush the top with a non-dairy milk instead of egg wash.
Conclusion:
With its savory filling and flaky pastry crust, Mushroom and Lentil Pie is a delicious and nutritious dish that is sure to satisfy vegetarians and meat-eaters alike. Give this recipe a try for a comforting meal that is perfect for any day of the week!