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Main mealVegetarianBalancedMediterraneanVeganGrains & porridges€

Rich Lentil Pie with Butternut Squash and Fresh Herbs

Name: Rich Lentil Pie with Butternut Squash and Fresh Herbs
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Ingredients: 400 g Squash, pie pumpkin, peeled, seeded, raw; 200 g Lentils, dry; 1 large Onions, yellow, raw; 1 medium Carrots, mature, raw; 2 clove Garlic, raw; 500 ml Soup, SWANSON, vegetable broth; 1 tsp Thyme, fresh; 0.5 tsp Spices, sage, ground; 1 tbsp Oil, olive, extra virgin; 1 pinch Salt, table, iodized; Salt, table, iodized; 200 g Flour, spelt, whole grain; 80 g Butter, stick, unsalted; 4 tbsp Water

This nourishing lentil pie combines the sweetness of butternut squash and the earthy tones of brown lentils under a crispy crust.

Prep time25 min

Cook time45 min

Total time70 min

Servings4

Recipe

For the filling

Squash, pie pumpkin, peeled, seeded, raw400 gLentils, dry200 gOnions, yellow, raw1 largeCarrots, mature, raw1 mediumGarlic, raw2 cloveSoup, SWANSON, vegetable broth500 mlThyme, fresh1 tspSpices, sage, ground0.5 tspOil, olive, extra virgin1 tbspSalt, table, iodized1 pinchSalt, table, iodized

For the crust

Flour, spelt, whole grain200 gButter, stick, unsalted80 gWater4 tbsp

Large potPie dish (approx. 24 cm in diameter)Rolling pinPastry blender

Per 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:435.2 mg1740.7 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

1Rinse the lentils and cook them in a pot of water for about 20 minutes (they should remain slightly firm). Drain.
2In 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.
3Stir 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.
4Meanwhile, 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.
5Pour 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.
6Bake 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.