Made by
Capucine

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This Lentil, Zucchini & Leek Pot Pie combines tender leeks, zucchini, garlic, and lentils in a creamy, lemony vegetable filling topped with golden puff pastry. Baked directly in an oven-safe skillet or transferred to a pie dish, it’s a simple vegetarian comfort meal with a crisp, flaky top and creamy center.

Ingredients:

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•   1 sheet puff pastry
•   1 zucchini (chopped)
•   2 leeks (thinly sliced)
•   3 cloves garlic (minced)
•   1 15 oz can lentils (drained and rirnsed)
•   2 cups heavy cream (or whipping cream)
•   1 tbsp better than bouillon vegetable base (or 1 vegetable bouillon cube or 1 tbsp white or red miso)
•   1 lemon (juiced)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Preheat the oven to 425°F / 220°C.
2. Heat a little OLIVE OIL in a large skillet. Add the LEEKS and cook for a few minutes, or until softened.
3. Add the GARLIC and ZUCCHINI. Season with SALT and BLACK PEPPER, then cook for another few minutes.
4. Add the drained LENTILS, HEAVY CREAM, and BETTER THAN BOUILLON VEGETABLE BASE. You can substitute a vegetable bouillon cube or white or red miso for the vegetable base.
5. Stir everything together and simmer for approximately 2 MINUTES, allowing the filling to become creamy and well combined.
6. Stir in the LEMON JUICE. Taste and adjust the salt and black pepper as needed.
7. If using an oven-safe skillet, leave the filling in the skillet. Otherwise, transfer the creamy lentil and vegetable filling to a deep pie dish.
8. Lay the PUFF PASTRY directly over the filling. Make a few small cuts in the pastry to allow steam to escape while baking.
9. Bake for approximately 30 MINUTES, or until the puff pastry is puffed, flaky, and deeply golden.
10. Allow the pot pie to cool slightly before serving. Spoon through the crisp pastry to serve it with plenty of the creamy lentil, zucchini, and leek filling underneath.