Description
This cheesy lentil vegetable pie is a hearty, nutritious dish packed with plant-based protein and fresh vegetables. Perfect for a healthy brunch or satisfying dinner, it delivers comfort, flavor, and a golden cheesy topping.
Ingredients
- 1 tbsp olive oil
- 1 white onion, diced
- 1 carrot, shredded
- 1½ cups zucchini, shredded and squeezed
- 2 cloves garlic, minced
- 1 cup red lentils
- 2½ cups low sodium vegetable broth
- 1 cup shredded mozzarella
- 1/2 cup panko breadcrumbs
- Salt and pepper to taste
- Topping:
- 1/4 cup shredded mozzarella
- 1 tbsp grated parmesan cheese
- Chili pepper flakes
Instructions
- Preheat oven to 180°C (350°F). Line a 9-inch pie dish with parchment paper or grease lightly.
- Heat olive oil in a large skillet. Sauté onion, carrot, zucchini, and garlic for 5–7 minutes over medium-low heat.
- Stir in lentils and cook for 1 minute. Gradually add vegetable broth, 1/2 cup at a time, bringing to a boil then simmering until absorbed (15–20 minutes), stirring occasionally.
- Add shredded mozzarella, panko breadcrumbs, salt, and pepper. Mix well and adjust seasoning.
- Transfer mixture to the pie dish and press down evenly.
- Top with mozzarella, parmesan, and chili flakes.
- Bake for 30 minutes. Let rest for 15–20 minutes before slicing.
Notes
- Use halal-certified cheese if needed.
- Swap panko with almond flour for a gluten-free version.
- Make it vegan by using plant-based cheese and nutritional yeast.
- Store leftovers in the fridge up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Main, Brunch
- Method: Bake
- Cuisine: Vegetarian