Name: Balsamic Lentil Pies with Vegetable Mash Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: Italian
Ingredients: 1 cup green lentils; 2 cups vegetable broth; 1 onion, diced; 2 cloves of garlic, minced; 1 carrot, diced; 1 celery stalk, diced; 1 tbsp balsamic vinegar; 2 tbsp tomato paste; 1 tsp dried thyme; 1 tsp dried rosemary; Salt and pepper to taste; 2 cups mashed potatoes; 1 cup mixed vegetables (such as peas, corn, and carrots); 1/4 cup milk; 2 tbsp butter

How To Make Balsamic Lentil Pies with Vegetable Mash

Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.

Preparation: 15 minutes

Cooking: 45 minutes

Total: 60 minutes

Serves:

Ingredients

1 cup green lentils
2 cups vegetable broth
1 onion, diced
2 cloves of garlic, minced
1 carrot, diced
1 celery stalk, diced
1 tbsp balsamic vinegar
2 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper to taste
2 cups mashed potatoes
1 cup mixed vegetables (such as peas, corn, and carrots)
1/4 cup milk
2 tbsp butter

Instructions

In a saucepan, combine the lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes until lentils are tender. Drain any excess liquid.
In a separate skillet, sauté onion, garlic, carrot, and celery until vegetables are tender.
Add balsamic vinegar, tomato paste, dried thyme, dried rosemary, salt, and pepper to the skillet. Cook for 2 minutes.
Add the cooked lentils to the skillet and stir to combine. Remove from heat.
Preheat oven to 375°F (190°C).
Divide the lentil filling into 4 individual pie dishes.
In a separate bowl, combine mashed potatoes, mixed vegetables, milk, and butter. Stir until well mixed.
Spread the mashed potato mixture over the lentil filling in each pie dish.
Bake in the preheated oven for 25 minutes, or until the mashed potatoes are golden and crispy.
Serve hot and enjoy!