Curried Lentil Pies

Name: Curried Lentil Pies with Mixed Salad Leaves
Total time: 1 h
Yield: 2
Cuisine: ModOz
Ingredients: 1 packet slivered almonds; 1 tbs olive oil; 1 brown onion; 1 carrot; 1 clove garlic; ⅔ packet mild curry powder; 1 cube vegetable stock; 1 cup boiling water; 1 tin lentils; 1 packet currants; 300 g potatoes; 2 tsp butter; 1 bag mixed salad leaves

with Mixed Salad Leaves

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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. After all, you know it’s an Australian classic when it’s got the best flavours from all over the world.

Tags:

Egg Free

•Naturally Gluten-Free

•Low Sodium

•Veggie

Allergens:

Almond

•Milk

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

1 packet

slivered almonds

(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Tree Nuts.)

brown onion

carrot

1 clove

garlic

⅔ packet

mild curry powder

(May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)

1 cube

vegetable stock

1 tin

lentils

1 packet

currants

(May be present: Milk, Soy, Gluten, Wheat.)

300 g

potatoes

1 bag

mixed salad leaves

Not included in your delivery

1 tbs

olive oil

1 cup

boiling water

2 tsp

butter

(Contains: Milk;)

Nutritional Values

per serving

Calories2180 kcal

Fat20 g

of which saturates3.6 g

Carbohydrate57.9 g

of which sugars21.1 g

Protein18.3 g

Sodium461 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Chopping board

•Grater

•Knife

•Peeler

•Pan

•Small Bowl

•Baking Dish

•Brush

Cooking Steps

Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, finely chop the brown onion, peel and grate the carrot, and peel and crush the garlic. Crumble the vegetable stock, drain and rinse the lentils, very thinly slice the potatoes, melt the butter, and wash the mixed 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 in a small bowl or jug, then add to the pan with the lentils, toasted 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.

To serve, spoon the pie onto plates or serve it in the individual ramekins. Drizzle the mixed salad leaves with a little olive oil and serve beside the pie. Dig in!