Vegetarian Lentil Pot Pie by @unsweetened.caroline

Vegetarian Lentil Pot Pie by @unsweetened.caroline

0 from 0 votes
Recipe by Admin Course: Dutch Oven, Friends of Instagram, Latin, Mexican, Vegetarian, Skillet
Servings

6

servings
Prep time

30

minutes
Cooking time

25

minutes
Calories

kcal

Ingredients

  • POT PIE
  • cup 1 cup onions, chopped

  • 3 cloves garlic, minced

  • tablespoon 1 tablespoon olive oil

  • tablespoons 2 tablespoons thyme, fresh or dried

  • cups 3 cups low-sodium vegetable broth

  • cup 1 cup carrots, sliced

  • cups 3 cups potatoes, diced

  • cup 1 cup red lentils

  • cup 1 cup peas

  • salt to taste

  • cups 2 cups whole wheat flour (or a mix of white and whole wheat)

  • teaspoons 2 teaspoons baking powde

  • cup 1/3 cup margarine

  • 1 egg

  • cup 1 cup milk (I used unsweetened almond milk)

INSTRUCTIONS

  • Preheat oven to 375F.
  • In a large saucepan, heat oil over medium heat.
  • Add your chopped onions and garlic. Cook for 5 minutes or until your onions are fragrant.
  • Stir in your thyme and salt and continue cooking for 1 minute.
  • Add your potatoes, carrots, lentils and vegetable broth and bring to a boil. Reduce heat and let simmer over low-medium heat, covered for 15 minutes or until the vegetables are cooked through.
  • Transfer to a cast-iron skillet.
  • PREPARE YOUR BISCUITS
  • In a large mixing bowl, add your flour and baking powder.
  • Cut your margarine into your flour until crumbly.
  • Add the egg and the milk. Mix all the ingredients together.
  • Form 6 biscuits and place on top of the casserole.
  • Cook for 25 minutes or until the biscuits are slightly golden. Enjoy!
  • NOTES
  • For a gluten-free biscuit, try using a gluten-free flour blend.

Notes

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