Balsamic lentil pies with vegetable mash

Balsamic lentil pies with vegetable mash. You can use rapeseed oil, You can use red onion, thinly sliced, Dry green lentils, preferably Puy-style, rinsed.

Sara Buenfeld

15 + 45 min · 4

Ingredients

• 20 g You can use rapeseed oil
• 300 g You can use red onion, thinly sliced
• 200 g Dry green lentils, preferably Puy-style, rinsed
• 2 g Ground dried rosemary
• 20 g Balsamic vinegar
• 350 g Peeled and diced
• 350 g Peeled and diced You can use swede
• 350 g Peeled and diced
• 320 g Raw broccoli
• 320 g Raw spinach
• 50 g or other vegetarian Italian-style hard cheese , finely grated
• 1000 g Prepared vegetable stock

Preparation

1. Heat the oil in a large non-stick pan and cook the onions for about 8 minutes, until softened and golden. Stir in the rinsed dry lentils, dried rosemary and balsamic vinegar. Add 1 litre of prepared vegetable stock and simmer for about 25–35 minutes, until the lentils are tender and the filling is moist but not watery. Add a little water if needed.
2. Meanwhile, steam or boil the root veg for 25 minutes and half the broccoli for 12-15 minutes. Wilt half the spinach for 2 minutes in a hot pan with a drop of oil.
3. Mash the root veg with a hand blender or masher. Spoon the lentils into four individual pie dishes, top with the mash, then scatter over the cheese. While they’re still hot, grill two pies to melt the cheese and serve with the cooked green veg.
4. Chill the rest until needed. Will keep for three days in the fridge. To reheat the pies, bake in the oven at 180°C/160°C fan/gas 4 for 35 minutes. Cook the rest of the green veg (as above) to serve alongside.