I have to say, there’s something so incredibly satisfying about a dish that is not only easy to prepare but also packs a serious nutritional punch. And that’s exactly what this Red Lentil & Veggies Pie delivers. It’s the kind of meal that makes you feel good from the inside out, thanks to its wholesome ingredients and incredible texture. Think of it as a nourishing comfort food that’s light yet filling, packed with flavor, and perfect for any time of the day.

Red lentils are the star of the show here, and honestly, they deserve way more attention than they get. These tiny powerhouses are an excellent plant-based protein source, making them a fantastic option for vegetarians and anyone looking to increase their protein intake. They’re rich in iron, which is essential for energy levels and preventing fatigue, especially important for those dealing with anemia. On top of that, red lentils are loaded with fiber, helping with digestion and keeping blood sugar levels stable.

What’s even better? They cook quickly and blend seamlessly into recipes, making them one of the most versatile ingredients you can have in your pantry. If you’re not using red lentils regularly, you’re seriously missing out on an easy, affordable way to boost your meals’ nutrition!

Now, let’s talk about this pie, it’s everything you want in a simple, nourishing dish. The red lentils form a smooth, protein-rich base, while shredded zucchini, carrots, onions, and bell peppers add color, crunch, and plenty of vitamins. Cottage cheese gives it a creamy texture and an extra dose of calcium, and a blend of herbs and spices ensures every bite is flavorful. Whether you’re enjoying it warm for lunch or packing it up for a quick snack, this red lentil and veggie pie is a must-try!

Ingredients:

• 1/2 cup (95 g) red lentils, soaked for at least 6 hours or overnight
• 55 g (1 small) onion, chopped
• 50 g thinly sliced bell peppers
• 290 g shredded zucchini
• 75 g shredded carrot
• 1/4 tsp. salt (for extracting moisture)
• 2 eggs, beaten
• 1 cup (200 g) cottage cheese
• 3 tbsp. olive oil
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• Ground black pepper, to taste
• 1/4 tsp. dried oregano
• 1/4 tsp. dried Italian herbs

Directions:

1.  Soak the red lentils in water for at least 6 hours or overnight in the refrigerator.
2. Rinse the lentils under running water and drain them well.
3. Blend the soaked lentils using a hand blender or food processor until a smooth purée forms. Transfer to a mixing bowl and set aside.
4. Chop the onion finely and slice the bell peppers thinly.
5. Shred the zucchini and carrot, then sprinkle with ¼ tsp. salt. Let sit for 5-10 minutes to draw out excess moisture.
6. Using clean hands, squeeze the shredded vegetables to remove as much water as possible.
7. In a large bowl, beat the eggs until smooth.
8. Add the lentil purée and cottage cheese to the eggs, mixing well until combined.
9. Stir in the shredded zucchini, carrot, sliced peppers, and chopped onion.
10. Add olive oil, salt, black pepper, baking powder, oregano, and Italian herbs. Mix everything thoroughly.
11. Line a 25 cm baking pan with parchment paper and brush with oil.
12. Pour the mixture into the prepared pan, spreading it evenly.
13. Bake in a preheated oven at 350°F (180°C) for about 45 minutes or until the pie turns golden and a toothpick inserted into the center comes out clean.
14. Remove from the oven and allow to cool slightly before slicing.
15. Enjoy warm or at room temperature!

Prep Time: 30 minutes
Baking Time: 45 minutes
Soaking Time: 6 hours minimum
Servings: 8

Nutritional Information (Per Serving):

• Calories: 145 kcal
• Protein: 8.38 g
• Fat: 7.77 g
• Carbohydrates: 11.37 g
• Fiber: 2.1 g

Storage:

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Freeze individual slices for up to 3 months. Thaw overnight in the fridge and reheat before serving.
• Serve with a side of yogurt, fresh salad, or a drizzle of tahini for extra flavor!