- 1 ½ c organic French green lentils, sorted and rinsed
- 1 bay leaf
- 1 tbsp extra virgin olive oil
- 2 large shallots, diced
- 1 large carrot, cut into 1/2" pieces
- 1 large parsnip, cut into 1/2" pieces
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 2 cloves garlic, minced
- 1 medium tomato, seeded and chopped
- ½ c dry red wine
- 1 package all-natural puff pastry
Substitutions: make this dish in one large pie if desired. You may also use an all-natural pie crust instead of the puff pastry.
Soak lentils in water to cover for 2 to 3 hours. (Soaking the lentils make them more easily digestible. You may skip the soaking step and simply cook the lentils for an extra 15 to 30 minutes, until tender.)
Drain and place in a saucepan with 3 C water and the bay leaf. Bring to a boil. Reduce heat to a simmer and cook, uncovered, until the lentils are tender but still hold a little texture, about 30 minutes.
Preheat oven to 375Â°F.
Heat the oil over medium heat. SautÃ© the shallots, carrot and parsnip with salt and pepper. Cook stirring frequently until the vegetables are browned, about 7 to 8 minutes. Add the garlic and chopped tomato. Stir well. Add the wine. Bring to a boil and then reduce heat and simmer, covered, for an additional 5 minutes.
Stir the lentils and their remaining cooking broth into the vegetables. Simmer over medium-low, uncovered, until the sauce has thickened, about 10 to 15 minutes. Adjust seasonings to taste.
Pour the lentils into individual ramekins or into one deep pie dish. Roll defrosted puff pastry dough to ⅛" thickness. Cut to size just slightly larger than the top of your dish. Place the dough over the lentils, and make a few slashes over the top to allow steam to escape. Bake for 25 to 30 minutes or until golden brown and piping hot.
Per Serving (181g-wt.): 400 calories (130 from fat), 14g total fat, 3.5g saturated fat, 14g protein, 50g total carbohydrate (9g dietary fiber, 5g sugar), 0mg cholesterol, 310mg sodium