Lentils provide the body with complete vegetable protein. I love this dish because it is nutritious as well as satisfying. I like to serve it with cilantro chutney and little vegan butter on top. Personally I Iike to eat it in the afternoon with a cup of Indian spiced vegan chai. The recipie for chutney and chai is following soon .
If you don't have a cast iron pan , use a pyrex or similar baking dish lined with parchment paper. I used a 13*9 dish and baked it for 35 minutes at 350 degree .
This recipe might seem a little bit of work as lentils need to be soaked and blended but believe me it is worth the work. Enjoy!!
Ingredients
1 cup red lentil soaked overnight or 5 hours in warm water 1 cup yellow mung lentil soaked overnight or 5 hours in warm water 2 teaspoon fresh ginger grated 2 small green chille minced 1 cup grated carrots 2 medium zucchini grated 2 cups grated red cabbage ( about half a head ) I cup frozen spinach 2 table spoon chopped fresh cilantro 2 tablespoon chopped fresh mint ( optional ) 2 tablespoon fresh lime juice .
2 tea spoon salt (taste the batter to adjust this to your liking ).
1 teaspoon black pepper
I teaspoon dried red chile powder
1/2 teaspoon turmeric
Directions
1. Mix the lentils together and wash then well . My general rule with washing any lentils is to wash them until the water runs clear . Put 4 cups of water and soak them overnight or for 4 hours if soaked in warm water .
2. Wash the soaked lentils and place them in a food processor or any blender and add 2 tablespoons of water. Watch the batter it should be medium thick and add water slowly as needed .
3. Fold in ginger ,carrots, zucchini, red cabbage, spinach, cilantro and mint .
4. Add salt , black pepper, red chile powder, turmeric and lime juice .
5. Taste the batter and make sure salt and pepper is according to your taste buds .
6. Preheat the oven to 350 degree F.
7. Heat a well seasoned 12 inch cast iron skillet over medium heat. Generously brush the pan surface and sides with olive oil and pour the batter . It should be a a little over 1 inches deep .
8 . Cook the pie uncovered for 5 -7 minutes until the edges of the pie become crusty and separate from the pan .
9. Tranfer the skilllet to the oven and bake for 20 min at 350 degree F . Then brush the pie surface with olive oil and bake for another 10 min or until the top forms an attractive golden crust .
10. Remove the pie from the oven and let it cool down and firm up for 10 min ,then cut into 8-10 pieces.
11. Serve with chutney , my kids also like it with a spicy kethup .
Neha's Vegan Kitchen on Brownie -Gluten Free and Vegan: “Thank you preshita glad your family loved it as much as us.” Apr 17, 03:18
Neha's Vegan Kitchen on Lentil Vegetable Pie: “Usha you don’t need anything for binding.The lentils cook and make a bond within themselves and the result is a…” Mar 5, 18:24
Usha on Lentil Vegetable Pie: “Thank You. Did u use anything for binding?” Mar 5, 01:37
Piping-hot crisp flatbreads stuffed with spiced, faintly sour mashed potatoes stuffing and relished with some tangy sour mango pickle. What is not to love about aloo paratha?
Everyone in my house loves Poori. It is our favorite bread of all indian breads.There is something magical about that crispy yet soft poori which makes you fall in love with them instantly .
This is perfect for a middle of the week dinner when I am bored of eating the many vegetables .This curry is cooked in a spicy onion tomato gravy and I am sure you will make this often for your family !!
I can eat spinach any which way- raw in salads or cooked in creamy curries.You can make it make for weeknights and Serve the dish with a side of basmati rice. Also, this dish makes great leftovers. The spinach sauce tastes even better the next day!
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Thank You. Did u use anything for binding?
Usha you don’t need anything for binding.The lentils cook and make a bond within themselves and the result is a Quiche like dish .Thanks