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Main courses · Vegetarian

Lentil and pumpkin pot pies

★ 4.681 ratings

Please refer to Cookidoo® for the Vegetable stock paste recipe.

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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 proteinHigh fibre
Difficulty
Medium
Rating
Proven favourite

Ingredients

MetricUS
fresh rosemary
1 sprigs
ice cubes
90 g
unsalted butter
180 g
plain flour
200 g
sea salt
1 tsp
unsalted butter
unsalted butter
brown onion
1
garlic
2 cloves
olive oil
40 g
carrot
1
dried rosemary
0.3 tsp
fresh thyme
2 sprigs
dried fennel seeds
0.3 tsp
red lentils
150 g
water
460 g
Vegetable stock paste
1 tbsp
pumpkin
400 g
full cream milk
full cream milk

Nutritionper portion

Nutrition values

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

Protein
71.2 g
Energy
14,044 kJ
Calories
3,356.6 kcal
Fat
212.6 g
Fibre
46.3 g
Carbohydrates
273.2 g

From the original recipe

Categories
Main dishes - vegetarian
Dish types
Vegetarian
Meal types
Main Course
Dietary
Vegetarian, Nut Free
Health
High Protein, High Fiber
Seasons
Autumn, Winter
Equipment
baking paper, large bowl, oven, pastry brush, pastry cutter, plastic wrap, ramekins (8 cm), refrigerator, rolling pin, silicone bread mat
Collections
Vegetarian Cooking
Original tags
vegetarian, nut free, autumn, winter, everyday

Open the original recipe on Cookidoo for cooking steps and complete source details.

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