Lentil And Butternut Pie
Instructions
- Steam the butternut in a steamer / microwave until soft. Add the margarine and orange zest and mash the butternut mixture. Season with salt and pepper and set aside.
- While the butternut is cooking heat the canola oil in a large saucepan. Add the onion, garlic and tomatoes and cook gently until softened.
- Add the vegetable stock, red wine, Worcestershire Sauce, celery, carrots and baby marrows. Stir through, bring to the boil and cook for about 10 minutes.
- Add the tomato sauce, sugar, herbs and seasoning and reduce the heat to a simmer.
- Add the peas and lentils and cook for about 30 minutes until the vegetables are soft but there is still some liquid left.
- Preheat the oven to 200°C.
- Pour the lentil filling into a baking dish and top with the butternut mash.
- Drizzle with olive oil and bake for 35-40 minutes, until the mash is crispy and turning caramel in colour.
Information
Ingredients
Main Ingredients
- 1kg butternut, peeled and cubed
- 2Tbs (30ml) baking margarine
- 2tsp (10ml) finely grated orange zest
- Salt and black pepper to taste
- 1Tbs (15ml) canola oil
- 1 large onion, peeled and chopped
- 2-3 garlic cloves, peeled and sliced
- 3 medium tomatoes, chopped
- 1 cup (250ml) vegetable stock
- 1 cup (250ml) red wine
- 1Tbs (15ml) Worcestershire Sauce
- 2 medium carrots, peeled and chopped
- 3 baby marrows, chopped
- 3 celery stalks, finely sliced
- 2Tbs (30ml) tomato sauce
- 2tsp (10ml) sugar
- 2tsp (10ml) oreganum
- ½ cup (125ml) fresh/frozen peas, cooked
- 2 cups (500ml) black/brown lentils, cooked
- 1Tbs (15ml) Olive Oil
Instructions
- Steam the butternut in a steamer / microwave until soft. Add the margarine and orange zest and mash the butternut mixture. Season with salt and pepper and set aside.
- While the butternut is cooking heat the canola oil in a large saucepan. Add the onion, garlic and tomatoes and cook gently until softened.
- Add the vegetable stock, red wine, Worcestershire Sauce, celery, carrots and baby marrows. Stir through, bring to the boil and cook for about 10 minutes.
- Add the tomato sauce, sugar, herbs and seasoning and reduce the heat to a simmer.
- Add the peas and lentils and cook for about 30 minutes until the vegetables are soft but there is still some liquid left.
- Preheat the oven to 200°C.
- Pour the lentil filling into a baking dish and top with the butternut mash.
- Drizzle with olive oil and bake for 35-40 minutes, until the mash is crispy and turning caramel in colour.
Notes
- Butternut is low in calories and rich in many nutrients, including Vitamins A and C, magnesium and potassium.
Frequently Asked Questions
Are these recipes designed for everyday, practical cooking?
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