Diabetes-friendly lunch

Lentil and Vegetable Pie

Name: Lentil and Vegetable Pie
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: british irish
Ingredients: 1 cup brown lentils (cooked); 2 medium carrots (diced); 2 stalks celery (diced); 1 medium onion (chopped); 1 cup frozen peas; 2 cups vegetable broth; 2 tablespoons whole wheat flour; 2 tablespoons olive oil; 1 teaspoon thyme (dried); ½ teaspoon salt; ½ teaspoon black pepper; 1 sheet puff pastry (whole wheat, thawed)

A hearty lentil and vegetable pie with a crispy crust.

Prep 20 minCook 40 minServes 4

Nutrition per serving

34g

Carbs

Fiber

Sugar

12g

Protein

15g

Fat

320

Calories

Estimated values per serving.

Ingredients

1 cup brown lentils (cooked)
2 medium carrots (diced)
2 stalks celery (diced)
1 medium onion (chopped)
1 cup frozen peas
2 cups vegetable broth
2 tablespoons whole wheat flour
2 tablespoons olive oil
1 teaspoon thyme (dried)
½ teaspoon salt
½ teaspoon black pepper
1 sheet puff pastry (whole wheat, thawed)

Method

1
Preheat oven to 400°F (200°C).
2
Heat olive oil in a pan, sauté onion, carrots, and celery until soft.
3
Add flour, stir for 1 minute.
4
Pour in broth, add lentils, peas, thyme, salt, and pepper. Simmer until thickened.
5
Transfer to a baking dish, cover with puff pastry, and bake until golden.

Make it fit your blood sugar goals

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This recipe is general guidance, not medical advice. Carb needs depend on your treatment and goals, so check with your doctor, diabetes nurse or dietitian if you're unsure.