Mushroom, Thyme, and Lentil Pot Pies

I have been waiting for the perfect time to make this recipe… It was recommended to me by a friend, and originally appeared here on this blog post. I modified it a bit to suit my tastes (and available ingredients), and it was FANTASTIC! Just what we needed on a chilly winter evening! Enjoy!

Mushroom, Thyme, and Lentil Pot Pies
Adapted from Fig and Honey Blog
Serves 6

1 1/2 cups dry lentils, cooked
4 cups low sodium vegetable broth, divided

1 1/2 tbsp of olive oil
1 small yellow onion, finely chopped
2 small carrots, medium dice
2 large cloves of garlic, finely minced
1 lb cremini mushrooms, quartered
1 Tbsp tomato paste
1 Tbsp low sodium soy sauce
2 Tbsp dry red wine
2 Tbsp fresh thyme, chopped, plus more for garnish
2 Tbsp cornstarch
Salt and Pepper to taste
Phyllo dough (6 sheets)

1 egg

Prepare lentils. Place lentils, 2 cups vegetable broth, and 1 1/2 cups water in a medium skillet. Bring to a boil, then cover and simmer for about 45 minutes, or until lentils are tender. Set aside.

In a large sauté pan, heat the olive oil and add in the diced onion and carrots. Cook on medium heat until the onion is translucent and softened and carrots are getting soft. Meanwhile, lightly wash and quarter all of the mushrooms. Once the onions and carrots are softened, add in the garlic and mushrooms and let them cook for 4-5 minutes on medium high heat. The mushrooms will shrink quite a bit in size. At this point add in the cooked lentils, remaining vegetable broth, tomato paste, soy sauce, red wine and thyme. In a small bowl, mix together the cornstarch with a small bit of tap water and then mix with the rest. Let cook for a few minutes more until the mixture comes to a boil and the sauce is thickened. Take off the heat and cover to let the flavors meld together a bit while you get the phyllo ready.

Preheat the oven to 400F. Place single layers of phyllo dough on a cutting board, and spritz with cooking spray before adding the next layer. Continue spritzing and layering until all 6 sheets are layered. Cut phyllo into 6 equal pieces.

Carefully spoon the mushroom and lentil mixture into ramekins and top with your cut phyllo dough. Beat the egg in a small bowl and brush lightly onto the phyllo. Place all the ramekins onto a baking sheet and put into the oven for 15-20 minutes until the phyllo is brown and the inside is bubbling. Garnish each with a fresh thyme sprig and serve immediately.

Nutritional info:
Calories: 299.9
Total Fat: 4.8 g
Cholesterol: 15.5 mg
Sodium: 265.0 mg
Total Carbs: 47.0 g
Dietary Fiber: 17.4 g
Protein: 17.0 g


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