Main courseVegetarian€
Rich Lentil Pie with Butternut Squash and Fresh Herbs
This nourishing lentil pie combines the sweetness of butternut squash and the earthy tones of brown lentils under a crispy crust.
Prep time
25 min
Cook time
45 min
Total time
70 min
Servings
4
Recipe
For the filling
Squash, pie pumpkin, peeled, seeded, raw
400 gLentils, dry
200 gOnions, yellow, raw
1 largeCarrots, mature, raw
1 mediumGarlic, raw
2 cloveSoup, SWANSON, vegetable broth
500 mlThyme, fresh
1 tspSpices, sage, ground
0.5 tspOil, olive, extra virgin
1 tbspSalt, table, iodized
1 pinchSalt, table, iodized
For the crust
Flour, spelt, whole grain
200 gButter, stick, unsalted
80 gWater
4 tbspPer servingTotal
Calories:583.5 kcal2334.1 kcal
Protein:21.1 g84.2 g
Carbohydrates:77.5 g309.8 g
Fiber:9.3 g37 g
Water:290.2 ml1160.9 ml
Fat:22.2 g88.6 g
Micronutrients
Sugar:11.2 g44.8 g
Saturated fat:11 g43.9 g
Cholesterol:43 mg172 mg
Sodium:431.3 mg1725.2 mg
Potassium:1306.9 mg5227.7 mg
Calcium:98 mg392.1 mg
Iron:6.5 mg26.1 mg
Magnesium:146 mg584.1 mg
Zinc:4 mg15.8 mg
Phosphorus:440.4 mg1761.4 mg
Vitamin C:17.2 mg68.8 mg
Vitamin A:284.4 µg1137.5 µg
Vitamin D:0 µg0 µg
Vitamin B12:0 µg0.1 µg
Instructions
1
Rinse the lentils and cook them in a pot of water for about 20 minutes (they should remain slightly firm). Drain.
2
In a larger pan, sauté the onion, carrot, and squash cubes in oil until the vegetables begin to soften (about 10 minutes). Add the garlic and herbs.
3
Stir the cooked lentils into the pan and pour in the stock. Cook over medium heat for another 5–10 minutes, until the liquid slightly thickens. Season with salt and pepper to taste.
4
Meanwhile, prepare the dough: mix the flour and salt, add the cold fat, and crumble with a fork until you get a breadcrumb-like texture. Gradually add water and quickly knead the dough. Roll it out to the size of the baking dish.
5
Pour the filling into the baking dish. Place the dough over the filling and press the edges firmly against the dish. Make a small slit in the center of the dough to let steam escape.
6
Bake in a preheated oven at 200°C for about 25–30 minutes, until the crust turns golden brown.
Nutritional benefits
Thanks to the high fiber content from lentils and vitamins from butternut squash, this dish supports healthy digestion and a strong immune system.
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About the recipe
Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.