If you’re looking for a delicious vegetarian recipe that’s perfect for cooler days, this pie ticks all the boxes. The secret ingredient? Crispy bread!
Prep 10 mins
Cooking 35 mins
Serves 4
Difficulty Easy
Ingredients
- 3 slices Prebiotic Cape Seed Loaf with BARLEYmax®
- 400g mixed mushrooms
- 600g tinned lentils, drained
- ½ brown onion
- Leek 140g (white and pale green section)
- 1 tbsp plain flour
- 2 tsp Dijon mustard
- ½ tbsp extra virgin olive oil
- ½ cup reduced-salt vegetable stock
- Pinch mixed herbs
- 80g Parmesan cheese and a handful of parsley, to serve
Method
- Slice the white and pale green portion of the leek
- Finely dice the onion and slice the mushrooms
- Add oil into a large pan over medium heat. Fry onions for 1 minute until fragment and add leeks. Stir for 2-3 minutes. Add mushrooms and drained lentils, then stir in mustard and season with herbs and pepper
- To this mixture, sprinkle flour and stir until covering all ingredients
- Reduce heat and pour in the stock. Allow to simmer down until the mixture thickens, approximately 5 minutes
- Transfer to a medium oven dish and top with small torn pieces of Prebiotic Cape Seed Loaf with BARLEYmax® bread
- Cover with foil and place into a medium oven for 20 minutes or until bread becomes crisp
- Serve with parsley and parmesan cheese
Additional Comments: Save the dark green portion of your leeks to make vegetable stock.
Recipe provided by Bakers Delight.