Lentil and Mushroom Pie

1 Reviews
100% would make this recipe again

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Preparation : 20 min Cooking : 1 h 20 min Cooking Dish : 23 cm (9 in) pie dish
340 calories/serving

Ingredients

1 serving Oil Pie Crust
1/2 cup green du Puy lentils (dried) 100 g
2 cloves garlic, minced
6 g dried (porcini) mushrooms 3 1/2 tbsp
1 pinch salt [optional] 0.1 g
ground pepper to taste [optional]
1 tbsp olive oil 15 mL
22 button (white) mushrooms 300 g
2 tbsp Parsley and Garlic Base 30 mL
1/3 cup white wine 85 mL
2 servings Egg Replacer

Before you start

A blender or food processor will be very useful for this recipe.

Method

  1. Preheat the oven to 175°C/350°F. Line with the pastry one or two 23 cm (9 in) pie dish. Prepare the egg replacer, then set aside.
  2. Put the lentils in a pan. Cover with water. Add half of the garlic and the dried mushrooms. Cook until the lentils are softened, about 45 min. You should obtain a purée. Drain extra liquid. Add salt and pepper, let cool down.
  3. Heat the olive oil in a large skillet over medium heat. Add the mushrooms. Once they have started to brown, add wine and stir until the liquid has mostly evaporated. Add the remining garlic, Parsley and Garlic Base and season with salt and pepper. Set a few mushrooms aside for decoration and put the others in a food processor with the lentils and egg replacer. Mix well. Spoon the mixture into the baking dish.
  4. Bake in the middle of the oven for about 40 min.
  5. Take out of the oven, garnish with the mushrooms set aside, then serve.

Nutrition Facts Table

per 1 serving (100 g)

Amount

% Daily Value

Calories

340

Fat

15 g

24 %

Saturated 1.4 g
+ Trans 0.2 g

8 %

Cholesterol

0 mg

Sodium

40 mg

2 %

Carbohydrate

39 g

13 %

Fibre

4 g

18 %

Sugars

2 g

Net Carbs

35 g

Protein

10 g

Vitamin A

2 %

Vitamin C

5 %

Calcium

6 %

Iron

26 %
More info

Claims

This recipe is :
Excellent source of  :
Folacin, Iron, Manganese, Niacin, Selenium, Vitamin B1, Vitamin K
Good source of  :
Copper, Fibre, Magnesium, Pantothenic Acid, Phosphorus, Potassium, Vitamin B2, Vitamin E, Zinc
Source of  :
Calcium, Omega-3, Omega-6, Vitamin B6, Vitamin D
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Cholesterol
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2
Vegetables ½
Meat and Alternatives ½
Fats 3
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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