Vegetarian Lentil Pot Pie

I have a great Thanksgiving recipe for you guys! Okay, Thanksgiving is over in Canada, but this one is for my American friends… Or anyone who wants comfort food. There’s nothing stopping you from making this recipe any time of the year. Seriously, winter is coming, so any day could use some healthy comfort food.

I honestly think that every recipe I posted on this blog until now is comfort food… Soups, veggie burgers, cookies, pie, pasta, oatmeal… That’s all comfort food to me! Shaun said that we have a different definition of comfort food… I’m sure that’s also true for some of you, but to me, it’s anything with carbs! I seriously have to share a salad recipe on this blog soon. How can I not have a salad recipe yet?! I have two quinoa salads that I could share, but I feel like they’re not fall or winter recipes. To me they’re spring recipes. What do you think? Is there any kind of salad that you would like to see in the next few months? Let me know in the comments!

Vegetarian Lentil Pot Pie - Unsweetened Caroline

On a different note, next week is my last week working in food services management! I still can’t believe how fast my internship is going. The next week I’ll starting my first rotation in clinical nutrition, which will be neurology. I’ll be spending four weeks there before moving on to my second clinical rotation in January, which will be pediatrics and obstetrics. I’m not going to lie, I’m extremely nervous for this next part of my internship! I’m an introvert and I can be shy, so doing counseling with patients while being evaluated doesn’t sound too exciting to me. I think I’m made to work in a lab or in an office by myself. We’ll see! Maybe I’ll end up loving it in clinical nutrition!

Now that I updated you on my internship, let’s move on to the recipe.

This lentil pot pie is actually inspired by a recipe my mom used to make when we were growing up. Her version was made with chicken instead of lentils, but it’s still a little similar. 🙂

Vegetarian Lentil Pot Pie - Unsweetened Caroline

Vegetarian Lentil Pot Pie - Unsweetened Caroline

Her chicken pot pie was one of my favorite meals during high school. It’s so simple and so delicious! However, I wanted to create a vegetarian pot pie.

I ended up tweaking a few things. Mine is made with sautéed onions and garlic, vegetable broth, red lentils, potatoes, carrots, peas and a special ingredient: thyme. Everything is boiled together like a soup and then transferred to a cast iron skillet. I top it with biscuits and bake it for 30 minutes. I also slightly changed her biscuit recipe by using margarine instead of shortening and whole wheat flour instead of white flour. Technically, I tried to make the recipe a little healthier. No offense to my mom’s delicious recipe!

If you’re gluten-free, you can try swapping the whole wheat flour for a gluten-free flour blend. I haven’t tried it yet, so if you do, let me know how it turns out. I hope you’ll love it!    
Vegetarian Lentil Pot Pie - Unsweetened Caroline

Now I’m off to go see the new Harry Potter movie (Fantastic Beasts and Where to Find Them). I’m SO excited! Have a great weekend. 🙂

If you’re looking for more Thanksgiving recipes, you can try my Date Caramel Pecan Pie or my Pumpkin Cookies. I also have a great pumpkin loaf coming to the blog next week, so keep your eyes peeled!

Vegetarian Lentil Pot Pie
Serves 6
A vegetarian version of my favorite recipe growing up. This lentil pot pie is the ultimate healthy comfort food! Packed with nutrients and full of flavor! It would be a great recipe for Thanksgiving... Or a cold rainy day!
Print
Prep Time
30 min
Cook Time
25 min
Prep Time
30 min
Cook Time
25 min
Pot Pie
  1. 1 cup onions, chopped
  2. 3 cloves garlic, minced
  3. 1 tablespoon olive oil
  4. 2 tablespoons thyme, fresh or dried
  5. 3 cups low-sodium vegetable broth
  6. 1 cup carrots, sliced
  7. 3 cups potatoes, diced
  8. 1 cup red lentils
  9. 1 cup peas
  10. 1/2 teaspoon salt, to taste
Biscuits
  1. 2 cups whole wheat flour (or a mix of white and whole wheat)
  2. 2 teaspoons baking powder
  3. 1/3 cup margarine
  4. 1 egg
  5. 1 cup milk (I used unsweetened almond milk)
Instructions
  1. Preheat oven to 375F.
  2. In a large saucepan, heat oil over medium heat.
  3. Add your chopped onions and garlic. Cook for 5 minutes or until your onions are fragrant.
  4. Stir in your thyme and salt and continue cooking for 1 minute.
  5. Add your potatoes, carrots, lentils and vegetable broth and bring to a boil. Reduce heat and let simmer over low-medium heat, covered for 15 minutes or until the vegetables are cooked through.
  6. Transfer to a cast-iron skillet.
Prepare your biscuits
  1. In a large mixing bowl, add your flour and baking powder.
  2. Cut your margarine into your flour until crumbly.
  3. Add the egg and the milk. Mix all the ingredients together.
  4. Form 6 biscuits and place on top of the casserole.
  5. Cook for 25 minutes or until the biscuits are slightly golden. Enjoy!
Notes
  1. For a gluten-free biscuit, try using a gluten-free flour blend.
Unsweetened Caroline http://www.unsweetenedcaroline.com/
If you try this recipe, make sure to tag your photo #unsweetenedcaroline on Instagram, Facebook and Twitter! Don’t forget to also tag me @unsweetened.caroline on Instagram so I can see your creations!

Leave A Comment

Leave a Comment