Main courses · Vegetarian
Lentil and pumpkin pot pies
Please refer to Cookidoo® 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
- Over 1 hour
- Nutrition
- High proteinHigh fibre
- Difficulty
- Medium
- Rating
- Well rated
- 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
Recipe total uses the listed yield. Choose Custom to enter a different number of 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
Cooking instructions are available on the original Cookidoo® page.
Open on Cookidoo® ↗