Turnip & Lentil Pie
Yield
4 servingsPrep
25 minCook
40 minReady
65 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8oz | red |
lentils, red (masoor dal)
|
*
|
| 2 | each |
eggs
whites |
|
| ¾ | pint |
water
|
*
|
| 12 | ounces |
turnip
grated |
|
| 4 | ounces |
bread crumbs, whole wheat
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
lentils, red (masoor dal)
|
*
|
||
| 2 | each |
eggs
whites |
|
| 355 | ml |
water
|
*
|
| 346.8 | ml/g |
turnip
grated |
|
| 115.6 | ml/g |
bread crumbs, whole wheat
|
|
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.
