• prep: 10 min
  • cook: 40 min
  • total: 50 min
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  • servings:
  • Summary

    This vegetarian lentil pot pie topped with a flakey and butter sheet of puff pastry is simple and elegant enough to serve as an entree this Thanksgiving.

    Ingredients

    • 1 cup brown lentils
    • 2½ cups vegetable broth
    • 1 tablespoon olive oil
    • ½ yellow onion, chopped
    • 2 cloves garlic, minced
    • 16 oz. bag of frozen mixed vegetables
    • 2 tablespoon flour
    • 2 cups vegetable broth
    • 1 teaspoon dried oregano
    • 1 teaspoon dried thyme
    • ½ teaspoon rosemary
    • ?th teaspoon salt
    • ?th teaspoon ground black pepper
    • 1 (14 oz.) sheet of puff pastry, thawed

    Instructions

    Click Here For Step-By-Step Instructions

    Video

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 5
    • Amount Per Serving
    • Calories: 256 % Daily Value *
    • Total Fat: 6 g 9.35%
    • Saturated Fat: 1 g 3.56%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 2230 mg 92.91%
    • Calcium: 93 mg 9.27%
    • Potassium: 117 mg 3.35%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 7.17%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 43 g %
    • Dietary Fiber: 4 g 16.64%
    • Sugar: 18 g
    • Protein: 5 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 122.68%
    • Vitamin C 2.17%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat1
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch1
    • Exchange - Vegetables6
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total1 oz-eq
    • MyPlate - Vegetable Total2 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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