Love you. Just started but you have my inner conscience awake. Feels like you are family and you cook like my French grandma. This is what America needs seriously. Ppl are dying because they don’t eat like this. So thank you. Seriously thank you. 🙏🏻
1 tbs olive oil 1 white onion, diced 1 carrot, shredded 1 ½ cups zucchini, shredded + squeezed 2 cloves garlic, minced 1 cup red lentils 2½ cups low sodium chicken broth (or vegetable) 1 cup shredded mozzarella 1/2 cup panko breadcrumbs (or almond flour) salt + pepper to taste
Topping: 1/4 cup shredded mozzarella 1 tbs grated parmesan cheese chili pepper flakes
Instructions: Preheat oven to 350℉ (or 180℃). Line a 9 inch pie dish with parchment paper (or spray with oil). In a large skillet, add in 1 tbs of olive oil. Sauté onion, carrot shreds, zucchini shreds and garlic for 5-7 minutes, on medium low heat. Stir in lentils for 1 minute. Add in the broth, 1/2 a cup at a time, and bring to a boil. Lower heat to simmer. Add broth until all is absorbed (about 15-20 minutes total time). Make sure you stir occasionally so the mixture does not stick to the pan. Next add in the 1 cup shredded cheese, panko, salt, pepper and mix to combine. Taste and adjust salt and pepper. Transfer mixture to the pie dish and firmly press down to spread out and pack down evenly. Sprinkle the top with 1/4 cup shredded mozzarella and grated parmesan and chili pepper flakes. Bake for 30 minutes and remove from oven. Allow pie to set in the baking dish, for 15-20 minutes, before slicing.
Use almond flour instead of the panko breadcrumbs to make this Gluten Free. You can also bake this in an 8×8 inch square baking dish. Store leftovers in an airtight container in your fridge up to 4 days. Make this VEGAN by subbing in Vegan mozzarella and Nutritional Yeast for the grated parmesan.
Sheesh this looks AMAZING I need the zucchini but I have everything else I think I will make it and substitute the zucchini for spinach I will also add sun dried tomatoes Dinner tonight
28 Comments
RECIPE: https://hungryhappens.net/cheesy-lentil-vegetable-pie/
Whoa!!!!!!! This is Awesome.
Looks so good!
😮🤤!!!!
🥄🥄🥄❣️
Looks good!
Do you think it will still have a good texture if i omit the panko??
❤❤😋😋👏🏻👏🏻🤩🤩
Oh forks thrown! She’s backkkkk
Recipe?
Love you. Just started but you have my inner conscience awake. Feels like you are family and you cook like my French grandma. This is what America needs seriously. Ppl are dying because they don’t eat like this. So thank you. Seriously thank you. 🙏🏻
1 tbs olive oil
1 white onion, diced
1 carrot, shredded
1 ½ cups zucchini, shredded + squeezed
2 cloves garlic, minced
1 cup red lentils
2½ cups low sodium chicken broth (or vegetable)
1 cup shredded mozzarella
1/2 cup panko breadcrumbs (or almond flour)
salt + pepper to taste
Topping:
1/4 cup shredded mozzarella
1 tbs grated parmesan cheese
chili pepper flakes
Instructions:
Preheat oven to 350℉ (or 180℃).
Line a 9 inch pie dish with parchment paper (or spray with oil).
In a large skillet, add in 1 tbs of olive oil.
Sauté onion, carrot shreds, zucchini shreds and garlic for 5-7 minutes, on medium low heat.
Stir in lentils for 1 minute.
Add in the broth, 1/2 a cup at a time, and bring to a boil. Lower heat to simmer.
Add broth until all is absorbed (about 15-20 minutes total time).
Make sure you stir occasionally so the mixture does not stick to the pan.
Next add in the 1 cup shredded cheese, panko, salt, pepper and mix to combine.
Taste and adjust salt and pepper.
Transfer mixture to the pie dish and firmly press down to spread out and pack down evenly.
Sprinkle the top with 1/4 cup shredded mozzarella and grated parmesan and chili pepper flakes.
Bake for 30 minutes and remove from oven.
Allow pie to set in the baking dish, for 15-20 minutes, before slicing.
Use almond flour instead of the panko breadcrumbs to make this Gluten Free.
You can also bake this in an 8×8 inch square baking dish.
Store leftovers in an airtight container in your fridge up to 4 days.
Make this VEGAN by subbing in Vegan mozzarella and Nutritional Yeast for the grated parmesan.
Looks tasty
OMG SHE'S BACK Y WE ALL LOVE HER 😊 THANKS AGAIN Y OPA!! ❤
Sheesh this looks AMAZING I need the zucchini but I have everything else I think I will make it and substitute the zucchini for spinach I will also add sun dried tomatoes Dinner tonight
OMG.
Healthy and creative and delicious ❤
Calorie wise: how many would this be??
Yay must try this
That looks AMAZING!🤩
Everything was good until she said love your life
Just eat a piece of pizza ffs
Love your videos!!
This looks so good !! I want this for breakfast with egg whites !
Madam, what is Panco? Please, so I can cook also
I am making this
Awesome ❤❤
Always love your reaction…lol ❤ That looks delicious.
What a great recipe. I have some lentils laying around and will be making this soon