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Main courses · Vegetarian

Lentil and Pumpkin Pot Pies

★ 4.851 ratings

Please refer to The Basic Cookbook or Everyday Cookbook for the vegetable stock paste recipe.

TM31TM5TM6TM7

Details

Difficulty
Medium
Prep
25 min
Active
25 min
Cook
85 min
Total
85 min
Yield
6 portions

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Category
Main coursesVegetarian
Time
Longer
Nutrition
High fibreUnder 500 kcal
Difficulty
Medium
Rating
Proven favourite

Ingredients

MetricUS
fresh rosemary
1 sprigs
ice cubes
3.2 oz
unsalted butter
6.3 oz
plain flour
7.1 oz
fine sea salt
1 tsp
unsalted butter
unsalted butter
brown onion
1
garlic
2 cloves
olive oil
1.4 oz
carrot
1
dried rosemary
0.3 tsp
fresh thyme
2 sprigs
dried fennel seeds
0.3 tsp
red lentils
5.3 oz
water
1 lb
vegetable stock paste
1 tbsp
pumpkin
14 oz
whole milk
whole milk

Nutritionper portion

Nutrition values

Recipe total uses the original yield. Choose Custom to change portions.

Protein
11 g
Energy
1,803.3 kJ
Calories
431 kcal
Fat
22 g
Fibre
7 g
Carbohydrates
42 g

From the original recipe

Categories
Main dishes - vegetarian
Dish types
Vegetarian
Meal types
Main Course
Dietary
Vegetarian
Seasons
Autumn, Winter
Equipment
baking paper, large bowl, oven, pastry brush, pastry cutter, ramekins (ø 8 cm, height 4 cm, 140 ml capacity), refrigerator, reusable wrap or cling film, rolling pin, silicone baking mat
Collections
Vegetarian Cooking
Original tags
Vegetarian, Autumn, Winter, Everyday

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