Wellness Recipe: Vegetable Pot Pie

Warm up with this homestyle dish while the weather cools down.

Ingredients:

1/2 cup lentils
1/8 cup table salt
6 ounce mushrooms, sliced
2 tbsp. extra virgin olive oil
1 yellow onion, diced
1 medium carrot, diced
1 1/2 tsp. fresh sage, minced
1/4 tsp. dried thyme
1 each garlic cloves
1 tbsp. all purpose flour
1 tbsp. whole wheat four
1/2 lb. Yukon gold potatoes
4 tsp. low sodium soy sauce
1 tbsp. unsalted tomato paste
1/2 cup all purpose flour
1/2 cup whole wheat flour
6 tbsp. cornmeal
1 1/4  tsp. baking powder
1/4 tsp. salt
4 tsp. unsalted margarine
1/2 cup unsweetened soy milk

Directions:

For the filling:

1. Combine 3 cups cold water, lentils, and 1/8 teaspoon salt in a medium saucepan; bring to a boil.
2. Reduce heat, cover, and simmer until lentils are tender, 25-30 minutes. Drain and set aside.
3. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add fresh mushrooms and sauté for 3 minutes.
4. Add 1 tablespoon oil, onion, carrot , sage and thyme. Sauté for 4 minutes. Add the garlic and sauté for 30 seconds. Reduce the heat to medium/low.
5. Mix the flour into the vegetables and cook for 1 minute.
6. Mix in the potatoes, soy sauce, and tomato paste.
7. Cover; simmer until potatoes are tender, stirring occasionally, for about 13 to 15 minutes.
8. Add the lentils, season with salt and pepper.
9. Lay filling in a baking dish.

For the topping:

1. Preheat the oven to 400 degrees.
2. Combine the flour, cornmeal , baking powder, and salt in a food processor and blend for 5 seconds.
3. Add margarine pulse until mixture resembles coarse meal.
4. Add soy milk; pulse until dough forms moist clumps.
5. Turn dough out onto lightly floured surface and flatten to cover filling.
6. Bake pot pies on baking sheet until tester inserted into biscuit topping comes out clean. About 30 minutes.

Print recipe here.

This Wellness Recipe is part of Employee Wellness Program's "Recipe for Success!" initiative. These recipes meet healthy nutritional guidelines, as specified by the program.

Find other recipes and learn more about "Recipe for Success!" here.

Nutritional Facts Serv. Size: 1 cup (227 g), Servings per Container: 5, Amount Per Serving: Calories 320, Fat Cal. 80, Total Fat 9g (14% DV), Sat. Fat 1.5g (8% DV) Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 390mg (16% DV), Total Carb. 50g (17% DV), Dietary Fiber 9g (36% DV), Sugars 3g, Protein 12g, Vitamin A (40% DV), Vitamin C (20% DV), Calcium (6% DV), Iron (20% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.