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Lentil Mushroom Pie
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Friendly URLs: /lentil-mushroom-pie
60 minutes
6
Adjust servings
dairy-free
gluten-free
(?)
Has gluten from:
soy sauce (regular)
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
vegetarian
pescatarian
paleo
(?)
Not paleo due to:
brown lentil
This recipe has no customizations.
 
Nutrition to Note
This recipe has Sodium as 51.8% (as a percentage of RDA).
 
You may need to take this into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 1.6% of RDA
• Calories: 9.6% of RDA
• Carbs: 10.5% of RDA
• Fat (total lipid): 6.5% of RDA
• Fiber: 22.2% of RDA
• Fructose: 3.4% of RDA
• Protein: 8.1% of RDA
• Sodium: 51.8% of RDA
• Sugar: 16.7% of RDA
• Vitamin A (IU): 87.3% of RDA
• Vitamin B6: 13.5% of RDA
• Vitamin C: 9.8% of RDA
• Iron: 1.2% of RDA
• Magnesium: 18.1% of RDA
• Manganese: 26.7% of RDA
• Niacin: 21.0% of RDA
• Potassium: 20.1% of RDA
• Zinc: 14.5% of RDA
If any nutritional component is greater than 50% of RDA (or any vitamin/mineral is greater than 400% of RDA), the recipe gets a “Nutrition to Note” rating.
 
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
28.8
g
Calories
191
 
Fiber
6.22
g
Iron
0.232
mg
Protein
9.16
g
Sodium
699
mg
Sugars
5.21
g
Fat (total lipid)
3.96
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
Substitutions
1
cup
+
-
 
washed.
 
3/4
cups
+
-
 
 
1
leaf
+
-
 
 
1
tsp
+
-
 
 
1
tbsp
+
-
 
 
1
lb
+
-
 
 
1
whole
+
-
 
diced.
 
1
whole
+
-
 
peeled and chopped.
 
1
stalk
+
-
 
chopped.
 
1
clove
+
-
 
minced.
 
3/4
cups
+
-
 
 
1/4
cups
+
-
 
 
1
tbsp
+
-
 
 
1
tbsp
+
-
 
1
tsp
+
-
 
 
1/4
cups
+
-
 
chopped.
 
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PREPARATION
PREPARING THE PIE
1.
Preheat oven to 350°F.
2.
In a medium pot, combine the lentils, oats, bay leaf, and salt with 5 cups of water. Bring to a boil and lower heat.
3.
Simmer uncovered for 15-20 minutes, or until lentils are soft but not mushy, stirring occasionally to keep the oats from sticking to the bottom of the pot.
4.
Discard bay leaf and drain mixture into a colander or sieve.
5.
While the lentils and oats are cooking, finely chop the mushrooms.
6.
Warm the olive oil in a large pot over medium-high heat. Add the mushrooms and a pinch of salt and cook until browned and soft.
7.
Add the onion, carrot, celery, and garlic and cook, stirring occasionally, until onions are soft and translucent.
8.
Lower heat to medium and add the lentil and oat mixture, followed by the vegetable stock, wine, tomato paste, soy sauce, paprika, parsley, and a few grinds of black pepper.
9.
Simmer mixture for 5 minutes. Taste, and add salt or correct the seasonings as needed.
10.
Add mixture to a food processor and process until it is smooth. A few large chunks is okay but you want it to be smooth for the most part.
BAKING THE PIE
11.
Evenly spread the lentil mixture into a pie dish or a 9-x13-inch baking dish.
12.
Bake for 30 minutes, or until the filling is bubbling at the edges.
13.
Remove from the oven and let sit for 5 minutes before serving.
 
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
 
A partially gluten-free variant of this recipe can be made to reduce the amount of gluten. Just make the following substutions: gluten-free soy sauce for soy sauce (regular) and coconut aminos for soy sauce (regular).
2.
Make it Wheat Free!
 
A partially wheat-free variant of this recipe can be made to reduce the amount of wheat. Just make the following substutions: gluten-free soy sauce for soy sauce (regular) and coconut aminos for soy sauce (regular).
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 191
Protein 9.16 g
Carbohydrates 28.8 g
Iron 0.23 mg
Fiber 6.22 g
Calcium 15.8 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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