Copyright John Paul Urizar
There's something so fulfilling about making a pie from scratch and so satisfying to sit down to eat. This rustic pie takes a little time but is very easy and enjoyable to make - particularly when it's designed to look imperfect!
The true perfectionists may want to make their own lentils, but canned work just as well and remove a step from this labour of love.
Heat the olive oil in a baking tray and once hot add the pumpkin, garlic, rosemary and mushrooms. Toss through and place in the oven to roast for 15 - 20 minutes.
Steam the green beans for 4 minutes then drain and refresh in cold water.
Set the veggies, lentil and bean aside to cool.
Mix the miso with water to a smooth paste and combine in a bowl with the lentils and veggies.
Roll the pastry out and place on a pizza stone or lined baking tray. Fill the middle of the pastry with the lentils and veggies then fold it up and over the edges to form a rustic looking pie.
Bake in the oven for 20 - 25 minutes.
Note: Lentils are easier to digest than many other legumes. They have a very low GI and can help control rapidly fluctuating blood sugar levels.
Makes 6 servings
|Prep Time:||40 mins|
|Cooking Time:||25 mins|
|Ready in:||1 hr 10 mins|
|Nutritional Information - Per Serve|
|Saturated Fat||1.5 g|
|Total Carbohydrate||37.6 g|
|Total Protein||13.2 g|
Disclaimer: The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.