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Lentil Quinoa Feta Pockets

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“Easy recipe for meals on the go. From ChowMama blog.”

Ingredients Nutrition

  • 15 ounces can lentil soup
  • 13 cup dried quinoa, precooked to equal 1 cup
  • 12 cup diced carrot (about 2 medium carrots)
  • 12 cup diced celery (about 2 stalks)
  • 12 cup diced onion (about 1/2 medium onion)
  • 1 garlic clove, chopped
  • 1 cup frozen peas
  • 2 ounces feta cheese, crumbled
  • 18-14 teaspoon ground organic cumin
  • 14 teaspoon dried thyme
  • 2 frozen pie crusts, thawed


  1. Preheat oven to 350 degrees and prebake 1 pie shell for about 9 minutes. Remove from oven and let cool.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Place in a baking tray/pan lined with parchment paper or a silicone liner. (Or a nonstick tray.).
  7. Now use the remaining filling to fill the pie crust. Top with remaining feta.
  8. 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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