Home Recipes One Pan Brussels Sprout and Red Lentil Pie with a Root Vegetable Crust

One Pan Brussels Sprout and Red Lentil Pie with a Root Vegetable Crust

Sweet potatoes, red lentils, and brussels sprouts – there’s something very autumnal and comforting about these delicious ingredients. Golubka Kitchen has brought these season favorites together with a One Pan Brussels Sprout and Red Lentil Pie with a Root Vegetable Crust. This wholesome meal will warm you right up and best of all, makes for great leftovers!

Featuring USA Pulses.

Ingredients

3 tbsp	coconut oil, or ghee; divided
2 tsp	cumin seeds
2 tsp	coriander seeds (preferably freshly ground)
5	cardamom pods (green shells removed, seeds freshly ground)
1 tbsp	turmeric, ground
1	large onion, yellow; chopped
2	small to medium carrot, diced
	salt
pinch	red pepper flakes
1 tbsp	ginger, fresh; finely chopped
1 lb	mushrooms, crimini; sliced
	pepper
3 cloves	garlic, sliced
1 tbsp	tomato paste
1 lb	Brussels sprouts, shredded in a food processor or sliced thin
1 cup	red lentils, rinsed
1/2 cup	barley, pearled
4	potatoes, Yukon gold; peeled and sliced thin
1	large sweet potato, peeled and sliced thin on a mandolin
2	small celeriac, peeled and sliced thin
1 can	coconut milk, Thai; unsweetened
1 1/2 cup	vegetable broth, or purified water

Step 1
Preheat oven to 200°C.
Step 2
Warm 2 tbsp of oil/ghee in a deep, 10-inch cast iron pan over medium heat. Add cumin, coriander, cardamom, and turmeric, and stir the spices around for about 1 minute, until fragrant. Add the onion, carrots, salt, and red pepper flakes and sauté for 7 minutes, until onions are translucent. Add ginger and sauté for 1 more minute.
Step 3
Add the mushrooms, salt and black pepper and sauté for 7-8 minutes, until all the liquid released by the mushrooms evaporates. Add the garlic and sauté for 30 seconds, until fragrant. Add the tomato paste, stir to incorporate, and remove the pan from heat.
Step 4
Combine the Brussels sprouts, lentils and barley, in a large bowl. Add the onion-mushroom mixture to the same bowl, salt well and toss to combine.
Step 5
Arrange half of the potato, sweet potato and celery root slices, if using, on the bottom of the same cast iron pan used for sautéing the onions. Top the layer with the vegetable-lentil mixture, arranged in an even layer.
Step 6
Pour the coconut milk and veggie broth over the vegetable-lentil layer. Arrange the rest of the potato, sweet potato, and celery root slices on top in a spiral. Brush the root vegetable layer with the remaining 1 tbsp of oil or ghee and sprinkle with salt and pepper.
Step 7
Cover, place in the oven, and bake for 30 minutes. Uncover and continue to bake for another 25-30 minutes, until all the vegetables and lentils are soft and cooked throughout. Enjoy right away, scooped out of the pan with a spoon or cut into slices. This dish also makes for great leftovers. Reheat it in portions in the oven or on a pan.

see all recipes

Dinner, Lunch, Main Courses, Meat

One Pan Brussels Sprout and Red Lentil Pie with a Root Vegetable Crust

Ingredients

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

You might also like

One-Pot Chicken Wonder

Vegetarian Stuffed Peppers

Grilled Alaska Cod Fillet with Oven-Baked Root Vegetables