To me, autumn is probably the most marvelous season for pies, particularly this lentil pot pie. Vibrant with earthy colours, this pie provides a shocking cornucopia of umami slices, good for back-to-back courses or potlucks. Wealthy with legumes, this dish is hearty and filling! Each neighbor will dream of the herby aromas wafting out of your oven.
Celine Pun / Day by day Nexus
Substances:
- ½ cup of lentils
- 1 onion (diced)
- 8 garlic cloves (minced)
- 4 carrots (diced)
- 4 celery (diced)
- 1 cup of frozen peas
- 1 tablespoon thyme
- 2 tablespoons soy sauce
- 1 tablespoon oregano
- ½ tablespoon paprika
- ½ tablespoon salt
- 1 tablespoon mushroom powder (elective)
- 1 tablespoon vegan chicken-less seasoning powder (elective)
- A pinch of MSG (elective)
- ¼ cup of all-purpose flour
- 2 pie crusts
Directions:
- Soak your dried lentils for not less than two hours or till they’re chonky and comfortable.
- Preheat the oven to 450 F.
- In a big pot, sweat onions, garlic, carrots, celery and lentils with a impartial oil on low warmth for 5 minutes or till onions are tender and glistening brown.
- Add peas and season with thyme, soy sauce, oregano, paprika, salt, vegan chicken-less seasoning powder, mushroom powder and MSG.
- Add water till the greens are utterly submerged however you possibly can nonetheless make out their shapes.
- Carry to a boil and let it simmer till the lentils, carrots and celery are tender — about 5-10 minutes. You’ll be able to take a look at the tenderness by piercing the veggies with a fork. If it goes by way of simply, it’s tender sufficient. Don’t overboil the lentils or else they’ll turn out to be mushy and lose their form, so verify on them usually.
- In the meantime, line a pie pan with pie dough. Form it to your liking. I crinkled the sides of mine with two fingers.
- When the veggies are cooked, take ¼ cup of the soup and pour it right into a separate bowl together with the all-purpose flour.
- Combine with a whisk till the flour is totally dissolved, like a slurry. Stir the slurry combination within the pot to thicken.
- Utilizing a colander with tiny holes, drain the veggies and do away with as a lot extra liquid as doable so it doesn’t make the crust too moist. Put the veggies within the pie crust.
- Line the second pie crust on high and lower slits so the recent air can escape.
- Bake for 12-Quarter-hour till the crust is golden and crispy.
- Let cool for 10 minutes earlier than serving. Take pleasure in!
Ideas:
- For those who boil your water in a water kettle, the water will come to a boil sooner.
- For those who wouldn’t have pie crust, toss mashed potatoes over the veggies and bake it to make shepherd’s pie. Or eat it with rice.
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The most effective half about this dish is that nearly every part might be discovered on the Related College students Meals Financial institution. There’s lots of chopping to be carried out, so get a bunch of buddies collectively, slap on my fall feasting playlist and luxuriate in!
A model of this text appeared on p. 12 of the October 14, 2021 print version of the Day by day Nexus.
