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

servings:

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.

• 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

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