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Lentil Pot Pies

October 7, 2011 by Lindsay 23 Comments

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Growing up, chicken pot pies were the ultimate comfort food. Now that I’m grown, and currently not eating meat, lentil pot pies are the ultimate comfort food.

These Vegetarian Lentil Veggie Pot Pies are healthier and more flavorful than the ones you remember from your childhood!

And even though I replaced the chicken with lentils and exchanged the pie shell for a simple puff pastry top (if you don’t have puff pastry, just top with a biscuit!)…

I’m gonna let you in on a little secret: It still tastes just as good!

Lentil Pot Pies

by Lindsay L

Prep Time: 20 min

Cook Time: 20 min

Keywords: bake saute entree vegetarian healthy low-carb lentils vegetables

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Ingredients (3 pot pies)

  • 1 Tbsp butter
  • 2 cloves garlic, minced
  • 3 cups vegetables, diced
  • 1 ½ c lentils, cooked
  • 1 ½ c low-sodium vegetable broth
  • ½ c skim milk
  • black pepper, to taste
  • ½ tsp cayenne pepper
  • 1 tsp paprika
  • 2 Tbsp flour
  • 1 sheet puff pastry

Instructions

1. In a large skillet, saute the butter, garlic and veggies over medium high heat until just tender.

2. Add lentils and heat through.

3. Sprinkle flour over lentil and veggie mixture, add broth, milk and spices and stir to combine.

4. Bring the mixture to a boil, reduce heat and let simmer for about 10 minutes or until sauce thickens slightly.

5. Lay the puff pastry sheet flat on a cutting board, turn a ramekin upside down and press lightly to make circles. Cut out two circles and two squares and set aside.

6. Grease 3 ramekins and divide mixture evenly among them. Top two with circles of puff pastry and one with a leftover square. Make two slits in the middle of each pastry to let steam out.

7. Bake at 375 degrees F for approximately 20 minutes, or until puff pastry is golden brown.

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These Vegetarian Lentil Veggie Pot Pies are healthier and more flavorful than the ones you remember from your childhood!

What’s your favorite comfort food?

Happy Weekend!
–Lindsay–

Filed Under: Dinner

About Lindsay

Lindsay Livingston is a Registered Dietitian and new mom from Columbus, Ohio. On her blog, she shares simple, healthy recipes, nutrition tips, workouts and snapshots of her life. Follow her on Twitter @LeanGrnBeanBlog and Instagram @TheLeanGreenBean and be sure to subscribe via RSS or email so you never miss a post!

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Comments

  1. [email protected] says

    October 7, 2011 at 7:42 AM

    Yum – these look amazing! Love the creative veggie spin on this classic comfort food. I’m a big fan of pot pies too, but homemade mac and cheese is my #1 comfort food. 🙂

    Reply
  2. Hannah Hawley (@sirenical) says

    October 7, 2011 at 8:22 AM

    That looks fantastic! I am a meat eater, but I do love lentils and will often make lentil loaf, and sloppy sallys just because I love lentils.
    My favorite comfort food would be homemade mac and cheese and meatloaf. YUM!

    Reply
  3. Lindsay @ biking before bed says

    October 7, 2011 at 8:36 AM

    Those look delicious. I hope you post a recipe:) Mac and cheese is my ultimate comfort food.

    Reply
  4. surlykitchen says

    October 7, 2011 at 8:50 AM

    what a great use of lentils. i have some that i need to use up and this would be a great way to do it.

    Reply
  5. Sarah @ The Smart Kitchen says

    October 7, 2011 at 8:57 AM

    I LOVE it! Now to figure out how to make a vegan puff pastry….

    Reply
  6. sarah (sarah learns) says

    October 7, 2011 at 10:05 AM

    looks amazing! my favorite comfort food is mac & cheese OR grilled cheese + tomato soup. 🙂

    i miss you, my dear. i owe you an email!

    Reply
  7. Jessica @ Healthy Dairyland says

    October 7, 2011 at 11:39 AM

    Yum! This looks so good! I love pot pies, and I love lentils. Winning combo!

    Reply
  8. [email protected] says

    October 7, 2011 at 6:55 PM

    Oooh sounds good. And I like simple! I made a lentil shepherd’s pie awhile back that was delish.

    Reply
  9. Sarah K. @ The Pajama Chef says

    October 8, 2011 at 6:59 PM

    looks great!

    Reply
  10. [email protected] eco friendly homemaking says

    October 8, 2011 at 11:23 PM

    Oh this looks so delicious!!

    Reply
  11. susan in alaska says

    July 20, 2012 at 9:21 PM

    I’m a “lentil beginner” – meaning I want to incorporate them into our meals but not sure where to start. This recipe looks delicious!

    I have seen different kinds and various colors. What would you suggest I start with and whats the water:lentil ratio and cooking time?

    Reply
    • Lindsay says

      July 20, 2012 at 10:42 PM

      i usually buy green lentils! the red ones don’t hold their shape as well when you cook them but they’re good for soups. the ratio is 2 cups water to 1 cup lentils. you don’t need to soak them and usually mine take about 15 min to cook. bring to a boil then simmer for 15 min, check by tasting them and cook until they’re soft enough for you!

      Reply
      • susan in alaska says

        July 22, 2012 at 10:12 PM

        Thank you! 🙂 This recipe is going on the menu plan for this week!

        Reply
  12. kristi says

    March 14, 2013 at 4:12 PM

    What kind of veggies did you use? I’m used to carrots, green beans, and peas in a pot pie.

    Reply
    • Lindsay says

      March 14, 2013 at 7:09 PM

      i usually use a frozen veggie mix of corn, peas, carrots and green beans. sometimes i added in red peppers or sweet potato

      Reply

Trackbacks

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    August 7, 2012 at 12:01 AM

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    January 16, 2013 at 12:00 AM

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    March 10, 2013 at 12:00 AM

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    March 14, 2013 at 12:00 AM

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  5. Weekly Eats 52 says:
    January 26, 2014 at 12:00 AM

    […] 5 Steps To A Healthier Pizza) Quesadilla topped with a fried egg- the best Pot pies! Similar to my lentil veggie pot pies Coffee rubbed steak- another recipe for a client but hubby loves it. Will share when I […]

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  6. 12 Perfectly Savory Pies says:
    October 15, 2014 at 11:35 AM

    […] pies, on the other hand…are something I can get behind. We all know how much I love my Lentil Pot Pies! All of the recipes in this roundup of perfectly savory and delicious. Make one to celebrate pie […]

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  7. Registered Dietitian Meal Ideas | Week 38 says:
    January 19, 2015 at 7:50 PM

    […] saw the lattice top pot pie idea in the new Cooking Light and couldn’t resist. I made my Lentil Veggie Pot Pie recipe and used their crust recipe. I think the oven temp might have been a bit high because mine […]

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  8. Weekly Eats 13 says:
    January 19, 2015 at 10:24 PM

    […] to fix the collage! 2. Random: fish, quinoa, black beans, peppers, avocado, onion & chips 3. Lentil Veggie Pot Pie with an apple 4. Fish Cake salad- I didn’t follow a recipe..but best guess: 2 cups leftover […]

    Reply

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Hi, I’m Lindsay! I’m a Registered Dietitian and mom of three from Columbus, Ohio. I use this blog to share simple, healthy recipes, nutrition tips, and an honest glimpse of motherhood!

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