Lentil and Vegetable Pot Pie (Vegan) 2 tbsp olive oil 2 cups chopped onion 2 cups diced carrots 2 cups diced celery 2 cups cooked green lentils 2 cups vegetable broth 1 tsp dried thyme Salt and pepper, to taste 1 sheet vegan puff pastry, thawed Preheat oven to 375°F. In a large skillet over medium heat, combine onion, carrots, celery, lentils, vegetable broth, and thyme. Cook until the vegetables are tender, about 10-15 minutes. Season with salt and pepper. Transfer the lentil mixture to a large baking dish. Roll out the puff pastry sheet and place it on top of the lentil mixture, pressing the edges to seal. Cut a few slits in the top for steam to escape. Bake for 25-30 minutes, until the pastry is golden and the filling is bubbly.

Lentil and Vegetable Pot Pie (Vegan)

2 tbsp olive oil
2 cups chopped onion
2 cups diced carrots
2 cups diced celery
2 cups cooked green lentils
2 cups vegetable broth
1 tsp dried thyme
Salt and pepper, to taste
1 sheet vegan puff pastry, thawed

Preheat oven to 375°F. In a large skillet over medium heat, combine onion, carrots, celery, lentils, vegetable broth, and thyme. Cook until the vegetables are tender, about 10-15 minutes. Season with salt and pepper. Transfer the lentil mixture to a large baking dish. Roll out the puff pastry sheet and place it on top of the lentil mixture, pressing the edges to seal. Cut a few slits in the top for steam to escape. Bake for 25-30 minutes, until the pastry is golden and the filling is bubbly.

Serves 10

Guests who like meat or seafood with their meals may feel free to combine.