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Fiery Lentils Pie
A fiery New Zealand-style lentil pie with asparagus, silverbeet and peas, finished with mint sauce, rosemary and garlic, served over roast potatoes.
Ingredients
Instructions
Rinse and season the lentils, then stir-fry them over medium-high heat until well browned, about 10 minutes.
Add the asparagus, silverbeet and peas, cooking until softened, about 7 minutes.
Stir in the mint sauce, rosemary and garlic for 2 minutes.
Roast the potatoes separately until golden.
Let the lentils simmer for about 16 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the roast potatoes, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
