Curried Lentil Pies

Name: Curried Lentil Pies with a Crispy Potato Top
Total time: 1 h
Yield: 2
Cuisine: ModOz
Ingredients: ½ brown onion; 1 carrot; 1 clove garlic; 1 cube vegetable stock; 1 tin lentils; 2 tbs currants; 300 g potatoes; 2 tsp butter; ½ bag mixed salad leaves; 2 tbs slivered almonds; 2 tsp mild curry powder; 1 cup boiling water; 1 tbs olive oil

with a Crispy Potato Top

Get up to $200 off!

Australians love pie. We’ve done away with the buttery pastry and meat for this version, and infused our filling with protein-rich lentils, sweet juicy currants and curry powder for extra flavour. A er all, you know it’s an Australian classic when it’s got the best flavours from all over the world.

Allergens:

Milk

•Almond

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time1 hour

Cooking Time

DifficultyEasy

Ingredients

Serving amount

brown onion

carrot

1 clove

garlic

1 cube

vegetable stock

1 tin

lentils

2 tbs

currants

(May be present: Gluten, Weizen, Latte, Soja.)

300 g

potatoes

½ bag

mixed salad leaves

2 tbs

slivered almonds

(Contains: Almond; May be present: Latte, Erdnüsse, Sesamsamen, Soja, Tree Nuts.)

2 tsp

mild curry powder

(May be present: Mandeln, Paranüsse, Cashew, Haselnüsse, Macadamia, Pecannüsse, Pine Nut, Pistazien, Walnut.)

Not included in your delivery

2 tsp

butter

(Contains: Milk;)

1 cup

boiling water

1 tbs

olive oil

Nutritional Values

per serving

Calories1710 kcal

Fat15.6 g

of which saturates3.3 g

Carbohydrate48.3 g

of which sugars18.2 g

Protein12.6 g

Sodium389 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Chopping board

•Knife

•Non-Stick Pan

•Baking Dish

Cooking Steps

Preheat the oven to 200°C/180°C fan-forced. To prepare your ingredients, finely chop the brown onion, peel and grate the carrot, peel and crush the garlic, crumble the vegetable stock powder, drain and rinse the lentils, very thinly slice the potatoes, melt the butter and wash the salad leaves.

Heat a medium frying pan over a medium heat. Add the slivered almonds and cook, stirring, for 1 minute or until toasted and golden. Remove from the pan and set aside.

Heat the olive oil in the same frying pan over a medium-high heat. Add the brown onion and carrot and cook, stirring, for 5 minutes or until soft. Add the garlic and mild curry powder and cook, stirring, for 1 minute or until fragrant. Dissolve the vegetable stock in the boiling water and add to the pan with the lentils, slivered almonds and currants. Simmer for 10 minutes or until thickened slightly.

Transfer the lentil mixture into a small baking dish or individual ovenproof ramekins and cover with a layer of the potato slices. Brush the potato with the melted butter. Cook in the oven for 25 minutes or until the top is golden. Remove from the oven and rest for 5 minutes. Tip: If you have extra potato slices toss them in some oil and pop them in the oven too.

Spoon the pies onto plates or serve it in the individual ramekins. Drizzle the mixed salad leaves with a little olive oil and serve beside the pie.