Lentil Pot Pie Recipe

Name: Lentil Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 c. water; 2 pkg. G. Washington broth; 1 medium onion, diced; 2 to 3 fresh carrots, cut French-style; 2 stalks celery, diced; 3 to 4 uncooked potatoes, cut French-style; 3 Tbsp. flour; 2 c. cooked lentils; 1/2 tsp. sage; 1/4 tsp. parsley; 1 tsp. salt; pie crust topping

Servings: persons

6 c. water
2 pkg. G. Washington broth
1 medium onion, diced
2 to 3 fresh carrots, cut French-style
2 stalks celery, diced
3 to 4 uncooked potatoes, cut French-style
3 Tbsp. flour
2 c. cooked lentils
1/2 tsp. sage
1/4 tsp. parsley
1 tsp. salt
pie crust topping

1
Cook onion, carrots and celery in water with broth until about half done.
2
Add potatoes.
3
Brown flour in frying pan and blend with margarine.
4
Add 1 cup of hot liquid from vegetables.
5
Cook until thickened and combine with rest of vegetable mixture.
6
Add lentils, sage, parsley and salt.
7
Consistency should be thin. Place in a large casserole dish or baking pan and cover with pie crust.
8
Bake in a 350u00b0 oven until brown.

281

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 c. water, 2 pkg. G. Washington broth, 1 medium onion, diced, 2 to 3 fresh carrots, cut French-style, and more.

Yes, Lentil Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lentil Pot Pie

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