Lentil Quinoa Feta Pockets Recipe

Name: Lentil Quinoa Feta Pockets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 ounces can lentil soup; ⅓ cup dried quinoa, precooked to equal 1 cup; ½ cup diced carrot (about 2 medium carrots); ½ cup diced celery (about 2 stalks); ½ cup diced onion (about 1/2 medium onion); 1 garlic clove, chopped; 1 cup frozen peas; 2 ounces feta cheese, crumbled; 18-¼ teaspoon ground organic cumin; ¼ teaspoon dried thyme; 2 frozen pie crusts, thawed

Servings: persons

15 ounces can lentil soup
⅓ cup dried quinoa, precooked to equal 1 cup
½ cup diced carrot (about 2 medium carrots)
½ cup diced celery (about 2 stalks)
½ cup diced onion (about 1/2 medium onion)
1 garlic clove, chopped
1 cup frozen peas
2 ounces feta cheese, crumbled
18-¼ teaspoon ground organic cumin
¼ teaspoon dried thyme
2 frozen pie crusts, thawed

1
Preheat oven to 350 degrees and prebake 1 pie shell for about 9 minutes.
2
Remove from oven and let cool.
3
While the first crust is baking, remove dough from the other pie shell, combine to form a ball, separate into 4 small balls, and roll into about 3-4 inch rounds in a slightly floured surface.
4
Combine carrots, celery, onions, and garlic in a sautee pan over very low heat.
5
Sweat the vegetables for about 8-10 minutes until the veggies are soft.
6
Add the can of lentil soup, the cooked quinoa, frozen peas, the cumin, and the thyme.
7
Cook over low-to-medium heat until the liquid reduces and the mixture is thicklike a filling.
8
About 20 minutes.
9
Using a spoon, put a dollop of filling in the middle of each of the mini dough rounds.
10
Add a bit of the feta.
11
Then fold the round in half and pinch the edges to seal.
12
They will look like little samosas.
13
Place in a baking tray/pan lined with parchment paper or a silicone liner.
14
(Or a nonstick tray.
15
).
16
Now use the remaining filling to fill the pie crust.
17
Top with remaining feta.
18
Place both the pie and the pockets in the oven.
19
Bake the pockets for about 20-25 minutes (turning once at about 15 minutes) until both sides are golden brown.
20
Bake the pie for about 17-20 minutes until the top and crust turns golden.

1860

kcal

Calories

104

Fat

221

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 15 ounces can lentil soup, ⅓ cup dried quinoa, precooked to equal 1 cup, ½ cup diced carrot (about 2 medium carrots), ½ cup diced celery (about 2 stalks), and more.

Yes, Lentil Quinoa Feta Pockets falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lentil Quinoa Feta Pockets

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions