LENTIL and SQUASH POT PIE Recipe (egg-free, dairy-free)

Individual lentil and squash pot pie image by  Jennifer Wong on Pinterest



In 4-Quart Pot:


*2 C. Brown Lentils in 3 C. Water
SOAK 2 - 3 hours or overnight.

BRING TO BOIL.

SIMMER approximately 1 hour.

ADD:
*4 c. Yellow or Orange Squash, diced
*4 Vegetable Bouillon Cubes
*2 tsp. Coriander
*1/2 tsp. Cumin
*2 cloves Garlic
*2 large Onions, chopped fine

SIMMER until Squash is tender.

POUR into deep casserole dish or spoon into individual baking ramekins as in the photo above.

SAVORY PASTRY TOPPING:

WHISK together:
*1/2 C. Oil
*1/4 C. Water
*1/2 tsp. Salt
*1/4 tsp. Savory

ADD to:
*1 1/2 C. Whole Wheat Flour
*2 T. Parsley Flakes

ROLL OUT to cover dish OR individual ramekins..

BAKE until crust is golden.

~Recipe by Wyona Hertwig

And you may also light to try these 3 healthy, delicious, gluten-free, plant-based Spaghetti Recipes:

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