Lentil and Mushroom Pie

1 Reviews
100% would make this recipe again

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Preparation : 20 min Cooking : 1 h 20 min Cooking Dish : 23 cm (9 in) pie dish
330 calories/serving

Ingredients

1 Homemade Pie Crust
1/2 cup green du Puy lentils (dried) 100 g
2 cloves garlic, minced
6 g dried (porcini) mushrooms 3 1/2 tbsp
1 pinch salt [optional] 0.1 g
ground pepper to taste [optional]
1 tbsp olive oil 15 mL
22 button (white) mushrooms 300 g
2 tbsp Parsley and Garlic Base 30 mL
1/3 cup white wine 85 mL
2 eggs size large

Before you start

A blender or food processor will be very useful for this recipe.

Method

  1. Preheat the oven to 175°C/350°F. Line with the pastry one or two 23 cm (9 in) pie dish
  2. Put the lentils in a pan. Cover with water. Add half of the garlic and the dried mushrooms. Cook until the lentils are softened, about 45 min. You should obtain a purée. Drain extra liquid. Add salt and pepper, let cool down.
  3. Heat the olive oil in a large skillet over medium heat. Add the mushrooms. Once they have started to brown, add wine and stir until the liquid has mostly evaporated. Add the remining garlic, Parsley and Garlic Base and season with salt and pepper. Set a few mushrooms aside for decoration and put the others in a food processor with the lentils and eggs. Mix well. Spoon the mixture into the baking dish.
  4. Bake in the middle of the oven for about 40 min.
  5. Take out of the oven, garnish with the mushrooms set aside, then serve.

Nutrition Facts Table

per 1 serving (120 g)

Amount

% Daily Value

Calories

330

Fat

18 g

28 %

Saturated 6.2 g
+ Trans 0.2 g

32 %

Cholesterol

80 mg

Sodium

30 mg

1 %

Carbohydrate

29 g

10 %

Fibre

3 g

13 %

Sugars

2 g

Net Carbs

26 g

Protein

10 g

Vitamin A

4 %

Vitamin C

5 %

Calcium

3 %

Iron

22 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Folacin, Manganese, Selenium, Vitamin B2, Vitamin K
Good source of  :
Copper, Iron, Niacin, Pantothenic Acid, Phosphorus, Potassium, Vitamin B1, Zinc
Source of  :
Fibre, Magnesium, Vitamin B12, Vitamin B6, Vitamin D, Vitamin E
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Vegetables ½
Meat and Alternatives 1
Fats 3
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Vegetables | First courses/Appetizers | Low Sodium | High Iron | Bake

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