Spicy mushroom and lentil pie
(at time of publication)
- 1 ½ cups wholemeal flour
- 1 teaspoon baking powder
- 60ml olive oil
- 1 tablespoon olive oil, plus extra, for brushing
- 1 medium onion, diced
- 3 cloves garlic, crushed
- 2 teaspoons ground cumin
- 1 teaspoon ground coriandercilantroX
- ¼ teaspoon ground turmeric
- 300g mushrooms, sliced
- 1 large carrot, diced
- 2 x 420g cans no-added-salt brown lentils, rinsed, drained
- 400g can no-added-salt chopped tomatoes
- 1 tablespoon lemon juice
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1 Preheat oven to 190°C. To make pastry, combine flour and baking powder in a food processor on low speed. Add olive oil slowly until well combined. Add 60ml cold water, a little at a time, until mixture clumps together. Transfer dough to a floured work surface.
2 Flour hands and form dough into a ball; knead gently until just smooth, then flatten slightly into a disc. Wrap disc in cling film and chill in fridge for 10—15 minutes.
3 Meanwhile make filling: heat olive oil in a large non-stick pan set over medium–high heat. Add onion and garlic; cook for 2 minutes. Reduce heat to medium. Stir in spices; cook for 1 minute. Add mushrooms and carrot with 1 cup water; simmer for 5 minutes. Add remaining filling ingredients and simmer for another 20 minutes. Remove pan from heat and leave to cool.
4 Transfer chilled pastry disc to a clean work surface and roll out into a large round to cover pie.
5 Spoon filling into a 22.5cm pie dish and cover with pastry, trimming to fit. Score pastry with a sharp knife, making 2 or 3 small slits in the centre (to let steam escape); brush with olive oil.
6 Transfer dish to oven; cook for 45—50 minutes or until golden. Remove pie from oven, leave to cool for 5 minutes and serve.
Make it gluten free: Use gluten-free flour and check baking powder and spices are gluten free.
Nutrition Info (per serve)
Total fat 14g
–Saturated fat 2g
Dietary fibre 10g
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