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pumpkin and lentil pie recipe

pumpkin and lentil pie recipe

This means that if you were to make a purchase through one of these links, It Doesn't Taste Like Chicken would receive a small cut, at no cost to you. Preheat the oven to 220˚C, gas mark 7. The cream cheese adds a wonderful flavor with a traditional pie taste but light/whipped. Hello gorgeous braided dough! My husband doesn't like traditional pumpkin pie but loves this recipe I came up with. I used canned pumpkin to make this soup. oil spray 200g 7oz cherry tomatoes, halved 420g 15oz can no-added-salt lentils, drained, rinsed. Plus, I’ve frozen this recipe before with great success…! 2 Tablespoons Olive Oil Beat in the flour and cook for 2 minutes. What a concept! The Simple Lentil, Pumpkin and Kale Soup came together in under an hour, and that included hacking up a small pie pumpkin and the garden trip. Spread the lentil mixture in a casserole dish. pinch chilli flakes package of lentils. question. Stir in the garlic, pumpkin flesh, lentils and thyme, then pour in the hot stock. If I'm sincere, I have to admit I've never eaten pumpkin before, even in desserts. 1 onion, finely sliced Haha. 2. 2 teaspoons Dried Thyme is not enabled on your browser. Simmer on a medium flame for about 40 minutes until the lentils are cooked through. 500g cooked and mashed butternut squash (half a big one) Add in the mushrooms and continue to cook until they have decreased in size, about another 5 minutes. This is the perfect dish for after a beautiful autumn walk. This vegan shepherd’s pie is a modern, plant based version of the classic – a rich mushroom and lentil base, topped with creamy mashed potato and pumpkin. Reduce the oven temperature to 200˚C, gas mark 6. Meanwhile, make the pastry. So happy you loved it and so did your dinner guests. It was sooooo yummy and super easy using canned pumpkin. Stir in the lentils, vegetable broth, and spices and heat through. Sweet pumpkin marries beautifully with tangy alpine cheese in this veggie feast. It was more similar to the traditional Shepherd's flavor, I guess. Chop garlic and onion. Take care, 3 Tablespoons Vegan Butter I will certainly try this. 1 tsp. Thank you so much in advance - love your blog and your recipes are really convincing me that being vegan can be easy! You say 4 cups cooked lentils - is that AFTER they are cooked or is that 4 cups of dry? On a baking tray, toss the pumpkin with the oil, chilli, garlic and sage; season. Just saying :). When I first went vegan it was in the month of December, so I had just a few weeks of vegan experience before I had to face my entire family at Christmas dinner. Pepper to Taste, Pumpkin Layer: Thank you for the site - only discovered it two days ago, lots of good looking recipes to try and I like your style. 2 Tablespoons Pumpkin Seeds (also called Pepitas). Hi Sam, 25g Sun-dried Tomatoes Heat oil in a deep skillet or large pot over medium-high heat. 3 tbsp self-raising or plain flour Download the Waitrose & Partners Food app for the full issue. Pumpkin lentil soup in 5 steps? Lay a sheet of phyllo in the pan, tucking it into the seam of the pan, with edges overhanging rim. Add broth and tomatoes; bring to a boil. Heat the oil in a large pan. 1 Medium Onion . 3 Tablespoons Maple Syrup Enjoy! Preheat the oven to 220˚C, gas mark 7. I was never a fan of traditional shepherd's pie, but this was amazing! Le sigh... Fast forward three years and I am happy to say the holiday season will be amazing! Anne, Thank you Anne! It was super-savoury (the way I like it). If you are unable to use JavaScript Total cold weather comfort food. The lentils make this a hearty dish that is filling and fulfilling. Meanwhile, on a separate tray, roast the hazelnuts for the pastry for 4-5 minutes until golden and fragrant. This makes a perfect main dish at Thanksgiving or Christmas, or a great side. I’m new to the vegan life and my family thinks I’m crazy, so I wanted to bring this dish to Christmas so they can taste it. Also good for a lousy autumn day . and I have long since figured out how to answer these questions with more information and enthusiasm than any curious individual could possibly handle. This recipe was first published in September 2019. Add green peas and 1 cup of water. Bake the shepherd's pie at 400 degrees for 35 - 40 minutes. Your email address will not be published. 2 Medium Carrots 1 tbsp Dijon mustard Thank you, thank you for the inspiration! To make the Lentil Layer: i n a large pan, heat the olive oil over medium-high heat. about 550g pumpkin or squash, peeled, deseeded and cut into 2cm chunks If you'd like to comment further on this recipe you can do so in the Feast Your Eyes (and belly) » Beans » Pumpkin & Lentil Shepherd’s Pie. I wasn't confident and I highly doubt I was at all inspiring. 1 tsp fennel seeds Thanks for the inspiration, Sam. by email at and 1 cup of dry lentils made a LOT in that recipe, but if I were to use dry lentils in the Shepherd's pie recipe, how much dry lentils would I need? 40g white self-raising flour Warm Chicken and Pumpkin Lentil Stew. I want to use an Instant Pot to use and cook the lentils, but was wondering if I should cook the lentils all the way or most of the way, because I know you’ve also got to cook the dish in the oven for a while and didn’t want them to be over cooked, if that’s even a thing. Meanwhile, on a separate tray, roast the hazelnuts for the pastry for 4 … Pumpkin & Red Lentil Coconut Curry. Found a larger casserole dish and made it tonight - it was absolutely delicious! Add tomato paste and a little water. I was confronted with all of these questions and jokes and unfortunately wasn't very informed. Bought the squash at a pumpkin festival yesterday. Either way this dish comes out hearty, flavourful, festive, and totally photogenic. Silly me. A delicious fall soup idea! Heat until peas thaw. That would be about 2 cups dry. Last year I posted my recipe for Puff Pastry Wrapped Lentil Loaf, which makes a spectacular main dish for the holidays. I'm glad you enjoyed it and were able to make it your own . 80g blanched hazelnuts Here you'll find my favourite fuss-free vegan recipes. This year, I wanted to give you something a little easier to whip up, but no less delicious or beautiful. 6 garlic cloves, crushed Hi Tiffany, you can cook them all the way, as long as you are using brown or green lentils they shouldn't get overcooked. Stir and cover. ½ tsp white wine vinegar Very yummy, swapped the mushrooms for eggplant & served it along your onion gravy as suggested by another commenter. That sounds like a delicious dinner feast, and I agree, can you EVER have too much maple syrup? Haha, yes my family thought I was crazy too, some of them still probably do, but they don'y say so when they are devouring my dishes! Make the pumpkin mash by melting vegan butter in a pot, and then sauté the minced garlic for a minute until soft and fragrant. My dish was 9" x 9" and 2" deep. . We use cookies to provide you with a better service on our websites. To make this glorious dish, chop the carrots, onions, slice the mushrooms and sun-dried tomatoes, and finely mince the garlic. Spread the pumpkin mashed potatoes evenly over the cooked turkey mixture. The bottom layer is a hearty mix of lentils, mushrooms, carrots, and sun-dried tomatoes, and the top layer is garlic mashed pumpkin with maple syrup! All the best! Anyway, rave reviews from the vegans and omni's alike. Notify me via e-mail if anyone answers my comment. Remove the foil and crank the temperature to 425F (220C) and bake another 15 to 20 minutes until hot. Welcome to my Pumpkin & Lentil Shepherd's Pie. It's hard... maple syrup is AWESOME and I wonder if one can ever have too much! This Canadian says no. Sprinkle over the cheese and breadcrumb mixture and bake in the oven at 170 degrees for 30 - 40 minutes until the top turns golden and crunchy! Stir in the chopped hazelnuts, fennel seeds, grated cheese and sage; cover and chill. 3 sage leaves, finely chopped. White potato spread in place of the pumpkin spread, bell pepper instead of mushrooms, canned diced tomatoes instead of sundried, water because I didn't have broth and no syrup. Thanks for the recipe! So 8 x 8 may be a little tight. Google says that 1 cup dry lentils equals about 2.5 cups cooked - what is your experience with this? To make the filling, melt the butter in a large frying pan. https://www.besthealthmag.ca/best-eats/recipes/pumpkin-recipes So colourful! thank you! Click here for more information about health and nutrition. 1 teaspoon Moroccan seasoning. To heat from cold, cover the pie with foil and bake at 350F (180C) for about 20 to 30 minutes until heated through. Gently heat the oil in saucepan, saute onions then add potatoes and curry powder (if desired), and cook. I have an 8x8 dish, and I don't know if it will be large enough... Hi Alyssa, Thank you for rating this recipe. Also, if I wanted to freeze this for later would I bake it and then freeze it or would I just assemble it then freeze and bake when ready to eat? Besides its miraculous time-saving qualities this 5-ingredient pumpkin lentil soup with ginger has the to power to: All of the images and text on this site is the property of It Doesn't Taste Like Chicken. SIMPLY DELICIOUS. Yay!!! 100g wholemeal self-raising flour 1 medium-sized red capsicum, deseeded, diced. … I love roasted squash in soup recipes, but I wanted to add a recipe … On a baking tray, toss the pumpkin with the oil, chilli, garlic and sage; season. Sam Turnbull • It Doesn't Taste Like Chicken. I love when you share! Season, cover … Put the Lentil mixture into a suitable pie/baking dish and spoon over the potato brokoli mash. Hi Sam! I hope you enjoy , Your email address will not be published. Gradually pour in the stock, a little at a time, then boil for 2 minutes until thickened. Also, if using dry, do I still use the 1 cup of broth when finishing up the lentil layer? If using, make the zhoug spicy cilantro pesto according to this recipe. That's great! Methinks after they are cooked, because I've made the Korean lentils already (yummy, BTW!) Hi Samantha! Join the World's First Vegan Cooking School! Did someone say vegan!? This vegan pumpkin and lentil soup is hearty, healthy, and comforting. Thanks! Delicious, hearty, low fat, low sodium and tasty meatless version of Shepherds Pie. Set aside to cool then roughly chop. 3 Cloves of Garlic 3 Add in the vegetable stock and bring to the boil. 2 Throw in the garlic, onions, pumpkin/sweet potato, and lentils with a pinch of Celtic sea salt and stir until coated. I tried to be extra mindful of the amount of maple syrup since I didn't want it to taste like dessert. In the meantime toast the pumpkin seeds in a small pan, by putting them over medium-high heat for about 5 minutes until the pumpkin seeds brown and start to pop. I repeat; I'm not vegan, I'm vegetarian, but still the "curiosity" from people (sadly, most of them don't change their mind, didn't get pleased with my answer and think I'm crazy). This looks so easy and I am definitely curious about the savory pumpkin taste. Top with the pumpkin mash and pop it in the oven, to heat it through. https://www.mccormick.com/recipes/dessert/classic-pumpkin-pie Made this dish yesterday, it formed the basis of a family dinner today. Required fields are marked *. I do have a question about the lentils though. 1 medium-sized red onion, peeled, cut in thin wedges. 2 tbsp olive oil Fry the onions until softened and starting to turn golden. Add onion; cook 5 minutes, stirring occasionally. Roast for 20-25 minutes, until golden and soft but still holding its shape; set aside. Bring to the boil then simmer for 10 minutes, stirring constantly. I love pumpkin in savoury dishes! Here we go. You might be surprised to hear that the moment I decided I was going to go vegan, I was completely and utterly bummed about it. Cover, reduce heat, and simmer 10 minutes or until pumpkin is just tender. Take your soup pot and sauté an onion over medium heat; Throw in chopped pumpkin, dried red lentils, stock and grated fresh ginger, Step away. 50g unsalted butter Filling 500g 18oz butternut pumpkin, peeled, deseeded, diced. ½ teaspoon Salt, Garnish: 250g cooked beluga lentils, CRUMBLE PASTRY Remove from the heat then stir in the lentils and the roasted pumpkin mixture; season. Serve this with any combo of traditional vegan side dishes, and you will win the bellies of vegans and omnivores alike. 4. You are free to manage this via your browser setting at any time. Add the onion and a pinch of salt then fry over a low heat for 20 minutes until soft and tinged golden. And I love lentils. And yes, you would still add the vegetable broth. This recipe first appeared in Waitrose & Partners Food, October 2019 issue. Add drained lentils and stir well. Blend up the soup and serve. 3. Add the mashed pumpkin, maple syrup, salt, and heat through. That's right, I took Shepherd's Pie and went all fancy pants with it. The Waitrose & Partners farm, Leckford Estate. Add four cups of water and the 1 lb. So happy you loved the recipe Jim, and that you were able to make it your own. I especially appreciate what you said (I think it was in one of your videos I watched) that the vegetables can and should be prepared and seasoned just like meat to make the vegan meals interesting and scrumptious. What an interesting idea. Now add the sun-dried tomatoes and garlic and sauté one minute more. So happy you are enjoying it so far . Stir in lentils; cook 10 minutes or until lentils are tender. This Pumpkin & Red Lentil Coconut Curry is still one of my go-to, made from scratch weeknight meals. Thank you! You can choose to use canned lentils and canned pumpkin so you can whip this dish up in no time, or if you are feeling like really going for it, feel free to cook the pumpkin and lentils from scratch first. 100g Waitrose & Partners No.1 Le Saint Mont Des Alpes, grated Copyright © 2020 - It Doesn't Taste Like Chicken. ... 15 Vegan Lentil Soup Recipes to Warm You Up on a Cold Day. You're very welcome! customersupport@waitrose.co.uk, You can also add it to one of your existing cookbooks, Send a link to this recipe to a friend or your own e-mail address as a reminder. I desperately tried to recall facts, and bumble my way through answers. Serve. I used this concept and subbed in ingredients I had last night and it was -epic-. I served it with your stuffing and quick onion gravy (which was SUPER SIMPLE!). And, I'm completely agree with you about "Where do you get your protein?" Mix the garlic and leek with the mashed pumpkin, lentils, flour, egg and tarragon until well combined. Submitted by: TIREDOFTHEYOYO ½ teaspoon Salt Whether you are lucky enough to be in a vegan family or not, we all gotta eat. Just cooked it again, these are the UK metric versions of ingredients that I've used: Lentil Layer: Hope you enjoy the recipe! Heat one tablespoon of olive oil over a medium heat in the sauté pan. Make a perfect pumpkin pie, with over 130 recipes for homemade and pumpkin pie from scratch, or with the canned pumpkin everybody loves. Enjoy squash in comforting recipes like Butternut Squash Soup, Roasted Stuffed Pumpkin … Stir in the garlic and curry paste and cook about 1 … Roast for 20-25 minutes, until golden and soft but still holding its shape; set aside. Customer Sales and Support Centre by free phone on 0800 1 88884 or Tip the filling into a round pie dish (about 26cm) then top with the crumble pastry. A healthy and hearty chicken stew full of pumpkin flavours and lentils to warm your heart. You're most welcome! This looks delicious! Not only is my fam jam used to me being vegan, but I have since recruited awesome family members to the veggie side (hi awesome cousins!) Do not share entire recipes, large bodies of text, or edit my photos in anyway without first obtaining permission from me. Heat olive oil in saucepan and sauté garlic and onion until soft (about 2 minutes.) In a large pan sauté the onions and carrots until they start to get tender, about 5 minutes. Mix the cheese with the Breadcrumbs. You can whip it up in under 30 minutes and it makes fabulous leftovers for lunch the next day. 1 In a large saucepan, dissolve the creamed coconut with some filtered water until melted. This is a wonderful light whipped pumpkin pie. Add the onions, … Put on a baking tray and bake for 35-40 minutes, until the top is golden and the filling is bubbling. Add the onion and cook about 2 minutes, just until it starts to turn golden. Oh, I love pumpkin, both savoury and sweet! I think in this world of recipes, and blogging, and creating unique recipes … Roast for 20-25 minutes, until golden and soft but still holding its shape; set aside. On a baking tray, toss the pumpkin with the oil, chilli, garlic and sage; season. Cook on high for 4 - 5 hours or on low for 8 - 10 hours, until lentils are tender and chili is thick and … I have only ever used pumpin to make desserts. , 4 cups already cooked lentils. 1. Top the filling with the pumpkin mashed potatoes. A real seasonal favourite – this mushroom based vegan shepherd’s pie … This recipe comes together ridiculously easy and quickly. First, because pumpking isn't a ingredient we usually use in mexican food and because I never look for new recipes, but this is a great opportunity to cook a different sauce and share it with my family. Or if you don't have a skillet for baking, transfer the filling to a 9x13 pyrex (or similar) baking dish. If you want to cut the portions, you can easily make this into 8 servings, then calculate for 3/4 of a serving. Feel free to share photos and quotes with a link back to my original post. on your browser, you can place your order by contacting our I'm thinking about making this sometime next week, but I'm wondering what size of dish I should use? On this site, I sometimes use affiliate links. This boldly spiced classic pumpkin pie recipe can be made with canned pumpkin puree, a roasted pie pumpkin or roasted squash. Sam. I'll definitely be making this again. Cook for 2-3 minutes on each side, until cooked through and golden. Set aside for now or refrigerate. It's that time of year again where vegans who come from omnivore families will inevitably have to answer the "where do you get your protein" question, get made fun of for eating like a rabbit, and explain that "no, you really don't miss meat". 10 sage leaves, shredded Enjoy! I'm Sam, welcome to my blog! Social media shares are always welcome. When the Shepherd's pie is hot all the way through, remove from the oven, sprinkle the pumpkin seeds across the top and serve hot. It is made with a homemade graham cracker crust. Not only did the soup warm up my … Move over potatoes, pumpkin is the new kid in town. section on the bottom of the page. Thank you for such a perfect warm and cozy fall/winter recipe my dear. Add the cider, bring to the boil, then simmer for 2 minutes. Just came across your blog and everything looks great! Here's my story →. To learn more about how we use the cookies, please see our cookies policy, This site requires JavaScript for certain features to work, but this Stir in pumpkin and next 7 ingredients (through jalapeño); cook for 30 seconds, stirring constantly. Can't believe I didn't include that in the post! In a large bowl, use your fingertips to rub the butter into the flours with a pinch of salt until it resembles coarse breadcrumbs. The bottom layer is a hearty mix of lentils, mushrooms, carrots, and sun-dried tomatoes, and the top layer is garlic mashed pumpkin with maple syrup! 1. 250g punnet of closed cup mushrooms Used half a huge 'Crown Prince' squash (oven roasted) as the pumpkin part of the dish, and Puy lentils in the base. Customer comment Woo 'em with deliciousness. Catherine Preheat the oven to 220˚C, gas mark 7. 4 Cloves of Garlic Combine the lentils, water or stock, onion, garlic cloves and bay leaf in a large soup pot or Dutch … Add 1/4 cupfuls of the pumpkin/lentil batter to the pan and flatten with a spatula. https://sallysbakingaddiction.com/the-great-pumpkin-pie-recipe

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