Lentil Pot Pie with Butternut Squash: A Cozy, Comfort Dish
A comforting lentil pot pie filled with savory butternut squash.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup lentils
- 1 medium butternut squash
- 1 large onion
- 2 cloves garlic
- 2 cups vegetable broth
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1 tablespoon olive oil
- 1 pie crust
Instructions
- Preheat oven to 375°F (190°C).
- In a pot, heat olive oil and sauté onion and garlic until translucent.
- Add butternut squash and lentils, stirring for a few minutes.
- Pour in vegetable broth and add thyme and rosemary.
- Simmer until lentils are tender.
- Transfer mixture to a pie dish and cover with pie crust.
- Bake for 30 minutes or until crust is golden.
Notes
- Great for meal prep!
- Can substitute lentils with chickpeas.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 14g
- Cholesterol: 0mg
Keywords: Lentil Pot Pie, Butternut Squash, Comfort Food