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Lentil and Potato Pie

148 Reviews
97% would make this recipe again

Lentils, onions, mushrooms, and corn, covered with mashed potatoes, and baked until golden.

Preparation : 30 min Cooking : 30 min Cooking Dish : 19x19 cm
350 calories/serving
  • Can be done in advance
  • Can be frozen
  • Very easy
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian
  • Kid-friendly

Ingredients

2/3 cup green-brown lentils (dried) 110 g
3 potatoes 600 g
1 onions, fin 200 g
2 cloves garlic, minced
16 button (white) mushrooms, thinly sliced 220 g
1 tbsp olive oil 15 mL
1 tbsp soy sauce, low-sodium 15 mL
10 drops Tabasco sauce
1 1/2 tbsp Parsley and Garlic Base 23 mL
1 cup frozen corn kernels 110 g
2/3 cup milk, partly skimmed, 2% 170 mL
4 tsp butter, unsalted 18 g
salt [optional]
ground pepper to taste [optional]

Before you start

It is not necessary to soak the lentils in advance. If preferred, canned lentils may replace the dried lentils (2 cups canned is equivalent to about 1 cup dried).

Method

  1. Preheat the oven to 190°C/375°F.
  2. Rinse the lentils and pick out any small stones and debris. Cook them in a saucepan of salted water, about 20-25 min until tender but still somewhat al dente. Drain the lentils, discard the liquid, and set them aside.
  3. Meanwhile, peel the potatoes, cut them in half then boil them 20-25 min until very tender. Drain them well and set aside.
  4. Prepare the remaining vegetables: finely chop the onion; mince the garlic; and thinly slice the mushrooms. Heat half of the oil in a pan over medium-low heat. Add the onion and garlic then sauté 3-4 min with occasional stirring. Heat the remaining oil in another pan over moderately high heat, then add the mushrooms and sauté, with some stirring, until they are golden-brown and any liquid they may release has evaporated, about 5 min. Season with salt and pepper, then transfer the mushrooms to the onion pan. Stir in the lentils, soy, Tabasco sauce and Parsley and Garlic Base. Adjust the seasoning, then transfer the contents to a baking dish.
  5. Cook the frozen corn about 3 min in a small pot of salted boiling water. Drain well, then place the corn on top of the lentils.
  6. Pour the milk into a large microwave-safe bowl. Add the butter and microwave on medium-high a few minutes, uncovered, until very hot. Add the cooked potatoes and mash the mixture until it is creamy. Add salt and pepper to taste. Place a spoonful of the potato mixture on top of the lentil and corn layers, then gently spread it with a spoon to cover evenly.
  7. Bake in the middle of the oven until the top is golden-brown, about 30 min. Serve.

Remarks

The pies can be frozen right after having been covered with the mashed potatoes and individually wrapped. They can be baked (taken directly from the freezer) for about 50 min at 190°C/375°F.

Nutrition Facts Table

per 1 Serving (370g)

Amount

% Daily Value

Calories

350

Fat

10 g

15 %

Saturated 3.5 g
+ Trans 0.2 g

19 %

Cholesterol

10 mg

Sodium

170 mg

7 %

Carbohydrate

56 g

19 %

Fibre

7 g

27 %

Sugars

8 g

Protein

13 g

Vitamin A

10 %

Vitamin C

28 %

Calcium

9 %

Iron

26 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 2 servings
Grain Products : 0 serving
Milk and Alternatives : ¼ serving
Meat and Alternatives : ½ serving

Claims

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

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2 ½
Vegetables 1
Milk and Alternatives 0
Meat and Alternatives 1
Fats 1 ½

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Members' Reviews

148 Reviews (138 with rating only ) 97% would make this recipe again
Sort By: Most Recent| Rating | Most Helpful
alex.sarakbi
august 21, 2013 | I would make this recipe again

It's an OMG recipe... possibly the best thing I've cooked so far! Thanks SOS cuisine for the mouth watering dish...

Useful 0
MelanieBaur
october 07, 2010 | I would make this recipe again

For some reason, the lentils were still a bit dry, guess I should have checked after the alotted time...otherwise, the flavors were great. I substituted some of our other hot sauces for the tabasco, and it was really really good. TONS of pots!

Useful 0
nrichter
august 14, 2010 | I would make this recipe again

My family loved this, and everyone had seconds. Some had thirds. I would definitely make this again, soon.

Useful 0
ldeclou
february 25, 2010 | I would make this recipe again

Really, really good. Tasty and satisfying, and not too hard to make!

Useful 0
elizabeth08
october 24, 2009 | I would make this recipe again

Nice way to get the kids to eat lentil.

Useful 1

This recipe is in the following categories

Vegetables | Beans/Legumes | Main courses/Entrées | Vegetarian | High Iron | Kosher | Halal | High Fibre | Bake | Canadian

Top Reviews

View All Reviews
strivingveg
march 17, 2009 | I would make this recipe again

Holy pots batman! This recipe required the use of many pots and pans (some which could be re-used throughout the making). We omitted the tabasco sauce, which was a mistake because it reduced the flavor. The mushrooms were so tasty and mixed well with the lentils and the onions for the bottom layer.

Useful 3
elizabeth08
october 24, 2009 | I would make this recipe again

Nice way to get the kids to eat lentil.

Useful 1
MangiaQuesto
september 05, 2009 | I would make this recipe again

Loved this! It was total comfort food. I used canned lentils because they had been sitting in my cupboard so I was glad to finally find a use for them. I also cooked the mushrooms, onions and garlic together (mushrooms first, then onion and garlic) to cut down on pots and pans and microwaved the frozen corn (which I doubled). I will definitely make this again.

Useful 1