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Lentil Pot Pie with Roasted Green Beans and Side Salad

Prep time: ~15 min | Cook time: ~45 min

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**This will update grocery list and recipe quantities**

Ingredients

  • 1/2 cup green lentil
  • 4 1/4 cup vegetable broth (Main: lentils and filling)
  • 6 tbsp butter
  • 1 whole yellow onion
  • 3 clove garlic
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 2 tbsp tomato paste
  • 3 tbsp flour
  • 1/4 cup red wine
  • 1 tbsp soy sauce
  • 1 12 oz bag mixed vegetable (Main: filling)
  • 1 14 oz sheet puff pastry
  • 1 lb green bean (Side: Roasted Green Beans)
  • 1 tbsp olive oil (Side: Roasted Green Beans)
  • 5 cups mixed green (Side: Side Salad)
  • 1 cup cherry tomato (Side: Side Salad)
  • 1 whole cucumber (Side: Side Salad)
  • 4 tbsp balsamic dressing (Side: Side Salad)

Tips & Substitutions

  • Cook the lentils earlier in the day to shorten active dinner prep.
  • Let the pot pie rest 10 minutes before slicing so the filling sets properly.

Instructions

  1. Preheat oven to 375°F.
  2. Prep: Dice 1 yellow onion, mince 3 cloves garlic, halve 1 cup cherry tomato, slice 1 whole cucumber, and trim 1 lb green bean.
  3. Combine 1/2 cup green lentil and 2 1/4 cups vegetable broth in a saucepan. Bring to a boil over medium heat, reduce to low, cover, and simmer 20–25 minutes until tender and liquid is absorbed.
  4. Side: Roasted Green Beans – Toss 1 lb green bean with 1 tbsp olive oil and salt and pepper. Spread on a baking sheet and roast at 375°F for 20 minutes until tender.
  5. Melt 6 tbsp butter in a large oven-safe skillet over medium heat. Add diced onion and cook 5 minutes. Stir in minced garlic, 1 tsp dried oregano, 1 tsp dried thyme, and 1/2 tsp dried rosemary; cook 1 minute.
  6. Stir in 2 tbsp tomato paste and cook 2 minutes. Add 3 tbsp flour and cook 2 minutes, stirring constantly.
  7. Pour in 1/4 cup red wine and cook 2 minutes. Gradually whisk in 2 cups vegetable broth and 1 tbsp soy sauce. Simmer 8–10 minutes until thickened.
  8. Stir cooked lentils and 1 12 oz bag mixed vegetable into the skillet. Add salt and pepper to taste and cook 2 minutes.
  9. Cover filling with 1 sheet 14 oz puff pastry, tuck edges, and cut slits for steam.
  10. Bake 30–35 minutes at 375°F until pastry is golden brown.
  11. Side: Side Salad – Toss 5 cups mixed green with 1 cup cherry tomato and 1 sliced cucumber. Drizzle 4 tbsp balsamic dressing, season with salt and pepper, and toss to combine.
  12. Rest pot pie 10 minutes before slicing and serve with roasted green beans and the side salad.