Tuesday, October 5, 2010

Vegetarian Lentil Pot Pie

This is what we had for dinner last night. It was a perfect meal for cool(er) weather.

The pie crust is from one one of my favorite cookbook's, Linda McCartney on Tour: Over 200 Meat-Free Dishes from Around the World.I used whole wheat pastry flour to make it a bit healthier.

The filling was made from a hodgepodge of what I had in the fridge.

I created a sauce by sauteing mushrooms and onions, adding a dash of wostershire, soy sauce, and flour. Once everything was brown, I added some vegetable stock.

Then I added carrots, potatoes, sweet peas, and some dry lentils. I added water and let that simmer until the lentils were soft (they only take about 20 minutes).

Then I added the filling to the pie crust and baked it in the oven until golden brown.

Want to know how I engaged my oldest son in the preparation of this dinner? Read my latest post on Raccoon School called Flour Sifter.
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