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LENTIL AND VEGETABLE PIE

Veg.Magic's picture
Ingredients
  Red lentils 4 Ounce
  Cooked vegetables 2 Cup (32 tbs)
  Rich curry sauce 1 Cup (16 tbs)
  Vermicelli 2 Ounce
  Grated cheese 1 Cup (16 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Wash and pick over the lentils, and simmer for 30 minutes.
Cook the vermicelli in milk-and-water for 10 minutes.
Grease a casserole dish and two- thirds fill with layers of the following: layer of cooked vegetables moistened with curry sauce and sprinkled with grated cheese (generously), then a layer of cooked lentils with sauce and grated cheese.
Use up the filling, then top with cooked cheese.
Bake in hot oven for 20 minutes.
A shortcrust top may be used, then brush with milk and bake brown.

Recipe Summary

Restriction: 
Vegetarian

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1525 Calories from Fat 338

% Daily Value*

Total Fat 38 g58.8%

Saturated Fat 22.1 g110.4%

Trans Fat 0 g

Cholesterol 109.8 mg36.6%

Sodium 3257.6 mg135.7%

Total Carbohydrates 190 g63.5%

Dietary Fiber 44.1 g176.2%

Sugars 32.1 g

Protein 99 g197%

Vitamin A 322.4% Vitamin C 19.4%

Calcium 152% Iron 53.4%

*Based on a 2000 Calorie diet

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LENTIL AND VEGETABLE PIE Recipe