Turnip & Lentil Pie
Submitted by Eva
Red lentils, grated turnip, egg whites, and whole wheat breadcrumbs baked until golden and firm. A hearty vegetarian pie with just 5 ingredients that proves plant-based comfort food can be dead simple.
YIELD
4 servingsPREP
25 minCOOK
40 minREADY
65 minFive ingredients. No pastry crust. Just a wholesome, golden-topped pie that happens to be meat-free.
Red lentils cook down until tender and all the water is absorbed, then get mixed with grated turnip, egg whites, and whole wheat breadcrumbs. The mixture spoons into a casserole, gets leveled off, and bakes until the top turns lightly browned and firm.
Serve it with steamed vegetables on the side for a filling, no-fuss vegetarian dinner that’s kind to both your wallet and your waistline.
Kitchen Tips
- Cook the lentils until they’re very soft and have absorbed all the water for the best binding
- Grate the turnip finely so it cooks through evenly during baking
- Egg whites help hold everything together without adding extra fat
- Season generously since lentils and turnips are mild on their own
Ingredients
Directions
Cook the lentils until tender, and all the water absorbed.
Preheat oven to 400℉ (200℃).
Mix all the ingredients together and spoon into a shallow casserole dish.
Season as required.
Level the top.
Bake until top is lightly browned, 30 to 40 minutes.
Serve with steamed veggies.
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