Ingredients
SERVES 6
– 250 g brown lentils
– 250 g puff pastry
– 1 carrot chopped
– 50 g button mushrooms chopped
– 1 red onion thinly sliced
– 1 egg
– 1 small head of radicchio cut into strips
– 1 stalk of celery chopped
– 30 g Grana Padano grated
– thyme to taste
– 2 bay leaves
– 1 tbsp. lemon juice
– 2 tbsps. EVO
– salt to taste
– black pepper to taste
Directions
Fill a pot with abundant water and boil the lentils for ab. 40 minutes along with bay leaves, adding salt just 5 minutes before the end of the cooking. Once cooked, drain and set aside. Meanwhile, in a pan, heat some EVO and sauté the onion for a couple of minutes. Right after, start adding in carrot, celery, mushrooms and radicchio along with lemon juice. Keep sautéing over medium heat for ab. 10 minutes and then incorporate the lentils, letting simmer for 10 more minutes. Remove the pan from the flame and let cool. Then, transfer the sautéed lentils and vegetables into a bowl and mix them with egg, Grana Padano, a pinch of thyme, salt and pepper. At this point, roll out the dough into a thin pastry. Then, line a round baking sheet with baking paper, place the pastry on it and pour in the lentil mixture spreading it over the dough with a wooden spoon. Let it cook in preheated oven at 180°C for ab. 40 minutes. Serve the pie warm.
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