Spiced Lentil and Sweet Potato Pie

Name: Spiced Lentil and Sweet Potato Pie
Cuisine: American
Ingredients: 2 tbsp olive oil; 1 red onion, chopped finely; 3 cloves of garlic, chopped finely; 1 celery stalk, chopped finely; 2 tbsp harissa; 1 tsp ground cumin; 1 tsp ground coriander; 2.25 cups green lentils; 2 sweet potatoes, cut into 1.25-inch pieces; 2 cups vegetable stock; .5 cups water; 3/4 pound cherry tomatoes; 2 ounces spinach; 1/2 cup parsley leaves; 1/2 cup cilantro; 1.5 tsp lemon zest; 4 sheets puff pastry; 1 egg, lightly beaten; 1 cup Greek yogurt; .25 cup parsley leaves; .25 cups chopped cilantro; 1 tbsp lemon juice; 1/2 tbsp lemon zest

7 steps

Updated at: Thu, 14 Nov 2024 12:40:28 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories427.8 kcal (21%)

Total Fat13.6 g (19%)

Carbs57 g (22%)

Sugars7.5 g (8%)

Protein22.4 g (45%)

Sodium372.1 mg (19%)

Fiber20.7 g (74%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Heat oil in large saucepan over medium heat; cook onion, garlic, celery for 5 minutes. Add harissa, cumin, and coriander and cook for 1 minute. Add lentils, sweet potatoes, stock, and water. Bring to boil. Reduce heat, simmer covered for 20 minutes until lentils and sweet potatoes are tender.

Step 2

Add tomatoes; return to a simmer. Cool, uncovered, for 5 minutes or until thickened. Stir in spinach, parsley, cilantro, and zest. Cool.

Step 3

Make the herb and lemon yogurt by combining all ingredients.

Step 4

Preheat oven to 400 F. Grease 8 1-cup pie tins.

Step 5

Cut 8 5.25 inch squares from pastry.

Step 6

Fill pie tins with cooled lentil filling. Top with pastry squares, pressing edges to seal. Brush top with egg. Cut steam holes in top of pies.

Step 7

Bake pies for 30 minutes or until pastry is golden and filling is hot. Serve with yogurt.