Name: Roasted Vegetable and Lentil Pie
Prep time: 60 min
Total time: 60 min
Yield: 1
Ingredients: 200 g lentils; 150 g butternut squash; 100 g carrot; 1 item red onion; 2 clove garlic; 2 tbsp olive oil; 150 g whole wheat flour; 50 g butter; 50 ml water; 1 tsp thyme; 1 tsp salt; 0.5 tsp black pepper

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Roasted Vegetable and Lentil Pie

Roasted Vegetable and Lentil Pie

A hearty pie filled with seasonal roasted vegetables and lentils, perfect for a nutritious lunch.

Provides a balanced meal with protein, carbohydrates, and fiber to support energy needs for cycle training.

Ingredients:

200
g
lentils
150
g
butternut squash
100
g
carrot
1
item
red onion
2
clove
garlic
2
tbsp
olive oil
150
g
whole wheat flour
50
g
butter
50
ml
water
1
tsp
thyme
1
tsp
salt
0.5
tsp
black pepper

Preparation Time: 60 minutes

Instructions:

Preheat the oven to 200°C.
Cook lentils in boiling water until tender, about 20 minutes. Drain and set aside.
Chop butternut squash and carrot into small cubes. Slice the red onion.
Place vegetables on a baking sheet, drizzle with olive oil, and season with salt, pepper, and thyme. Roast for 25 minutes.
In a bowl, mix whole wheat flour and butter until crumbly. Add water gradually to form a dough.
Roll out the dough and line a pie dish with it.
Mix roasted vegetables with lentils and minced garlic. Fill the pie crust with this mixture.
Cover with remaining dough, seal edges, and make small slits on top.
Bake for 30 minutes until golden brown.

Nutrition	Per Serving 800 g	Per 100g
Energy	800 kcal	100 kcal
Protein	30 g	3.8 g
Fibre	20 g	2.5 g
Salt	2 g	0.3 g
Sugar	10 g	1.3 g
Carbohydrates	110 g	13.8 g
Fat	30 g	3.8 g

200
g
lentils
150
g
butternut squash
100
g
carrot
1
item
red onion
2
clove
garlic
2
tbsp
olive oil
150
g
whole wheat flour
50
g
butter
50
ml
water
1
tsp
thyme
1
tsp
salt
0.5
tsp
black pepper

Preheat the oven to 200°C.

Cook lentils in boiling water until tender, about 20 minutes. Drain and set aside.

Chop butternut squash and carrot into small cubes. Slice the red onion.

Place vegetables on a baking sheet, drizzle with olive oil, and season with salt, pepper, and thyme. Roast for 25 minutes.

In a bowl, mix whole wheat flour and butter until crumbly. Add water gradually to form a dough.

Roll out the dough and line a pie dish with it.

Mix roasted vegetables with lentils and minced garlic. Fill the pie crust with this mixture.

Cover with remaining dough, seal edges, and make small slits on top.

Bake for 30 minutes until golden brown.

Roasted Vegetable and Lentil Pie Roasted Vegetable and Lentil Pie

Ingredients:

Preparation Time: 60 minutes

Instructions:

Roasted Vegetable and Lentil Pie

Roasted Vegetable and Lentil Pie