Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
Rinse
Lentils (190 g)
in water. Bring a pot filled with
Water (600 mL)
and lentils to a boil.
Step 3
Reduce to a simmer and cook lentils until soft, about 25 minutes. All the water should have been absorbed or evaporated. If the lentils are cooked and there's still more water to be absorbed, just drain out the water and then set it aside.
Step 4
While the lentils are cooking, place
Butternut Squash (560 g)
evenly on a baking sheet. Drizzle with
Extra-Virgin Olive Oil (30 mL)
and bake for 25 minutes or until tender. Once done, set aside.
Step 5
Transfer butternut squash to a high-power blender and add
Ground Cinnamon (1 g)
,
Ground Nutmeg (as needed)
,
McCormick® Garlic Powder (2 g)
,
Coconut Oil (60 mL)
,
Full-Fat Coconut Milk (1 can)
,
Sea Salt (to taste)
, and
Ground Black Pepper (to taste)
. Blend until smooth and creamy. Give it a taste test and add more seasoning if needed.
Step 6
Now it's time to make the bottom pie part. In a large frypan on the stove, heat
Extra-Virgin Olive Oil (30 mL)
and sauté
White Onion (1)
for 5 minutes.
Step 7
Add
Carrots (225 g)
,
Celery (150 g)
,
Red Bell Pepper (1)
,
Frozen Green Peas (110 g)
,
Italian Seasoning (4 g)
,
Dried Rosemary (3 g)
, and
Garlic (2 cloves)
. Add more olive oil if needed.
Step 8
Next, add the lentils,
Tomato Paste (1 can)
, and
Vegetable Stock (240 mL)
. You should have a somewhat pasty texture. Give it a taste test.
Step 9
Spread the bottom mixture onto a 9-inch pie plate pan. Then, spoon the butternut squash topping mixture on top. Place in the oven and bake for 25 minutes.
Step 10
Once cooked, remove from the oven and garnish with
Fresh Parsley (to taste)
.
