French Lentil Pot Pie
Piping hot, hearty, nourishing, what's not to love? French lentils make for an extra satisfying, mince-like filling.
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Cooking tools:
- Pan
- Wooden spoon
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Mixing bowl
- Fork
- Baking dish
- Pastry brush
- Oven
- Refrigerator
- Spoon
- Tin opener
- Can opener
- Trimming knife
- Kitchen scale
- Baking sheet
- Pie dish
- Stove
Ingredients
- 2 sheets puff pastry
- 50ml olive oil
- 1 onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1/2 bunch parsley stalks, chopped up (optional)
- 4 garlic cloves, diced
- 4 Swiss brown mushrooms or chestnut, diced
- 1 tablespoon flour
- 1 tin Roma tomatoes
- 2 bay leaves
- 2 tins French puy lentils
- 200ml vegetable stock
- Soy milk or plant-based butter, for brushing
- Nigella sativa, for garnish
- Salt
- pepper
- [To serve:]
- Serve with slaw or a side salad of your choosing
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