Lentil Quinoa Feta Pockets
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 15 ounces can lentil soup
- 1⁄3 cup dried quinoa, precooked to equal 1 cup
- 1⁄2 cup diced carrot (about 2 medium carrots)
- 1⁄2 cup diced celery (about 2 stalks)
- 1⁄2 cup diced onion (about 1/2 medium onion)
- 1 garlic clove, chopped
- 1 cup frozen peas
- 2 ounces feta cheese, crumbled
- 1⁄8 - 1⁄4 teaspoon ground organic cumin
- 1⁄4 teaspoon dried thyme
- 2 frozen pie crusts, thawed
directions
- Preheat oven to 350 degrees and prebake 1 pie shell for about 9 minutes. Remove from oven and let cool.
- While the first crust is baking, remove dough from the other pie shell, combine to form a ball, separate into 4 small balls, and roll into about 3-4 inch rounds in a slightly floured surface.
- Combine carrots, celery, onions, and garlic in a sautee pan over very low heat. Sweat the vegetables for about 8-10 minutes until the veggies are soft.
- Add the can of lentil soup, the cooked quinoa, frozen peas, the cumin, and the thyme. Cook over low-to-medium heat until the liquid reduces and the mixture is thick—like a filling. About 20 minutes.
- Using a spoon, put a dollop of filling in the middle of each of the mini dough rounds. Add a bit of the feta. Then fold the round in half and pinch the edges to seal. They will look like little samosas.
- Place in a baking tray/pan lined with parchment paper or a silicone liner. (Or a nonstick tray.).
- Now use the remaining filling to fill the pie crust. Top with remaining feta.
- Place both the pie and the pockets in the oven. Bake the pockets for about 20-25 minutes (turning once at about 15 minutes) until both sides are golden brown. Bake the pie for about 17-20 minutes until the top and crust turns golden.
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Reviews
-
If you love the comfort of pot pies...this is a vegetarian version of one! It is so delicious. I added a bit of salt to the quinoa/lentil mixture, but otherwise I thought it was great. Making the samosas with the extra filling is a good idea, but I had trouble wrapping them with the pie crust I bought.
RECIPE SUBMITTED BY
annh53182
Union Grove, 89