Rosemary Cornbread Lentil Pot Pie

1. 1

   Special equipment: four 10-ounce ramekins, optional

2. 2

   Preheat the oven to 400 degrees F.

3. 3

   Spray four 10-ounce ramekins or an 8-by-8-inch baking dish with nonstick cooking spray.

4. 4

   Mix the lentil soup with the parsley and a few dashes of hot sauce.

5. 5

   Spoon the mixture into the ramekins.

6. 6

   In a bowl, combine the cornbread mix with the Parmesan, milk, rosemary and egg.

7. 7

   Spoon the batter on top of the lentils.

8. 8

   Bake until golden brown, 20 to 30 minutes, depending on the size of the ramekins or baking dish.

* Per serving · 4 servings · Values may vary.

No additional tips available.