
This fresh and filling dish is high in fibre and a good source of carbohydrates.
Serves
3
Prep
20 minutes + 30 minutes chilling
Cook
45 minutes
Nutritional Information:
Each 301g serving contains (excludes serving suggestion)
- KCal
- 386
- Carbs
- 47.0g
- Fibre
- 7.1g
- Protein
- 15.6g
- Fat
-
13.5g
(Medium)
- Saturates
-
3.2g
(Low)
- Sugars
-
11.4g
(Low)
- Salt
-
0.98g
(Medium)
- Fruit/Veg Portion
- 3
Ingredients
Ingredients
- For the pastry:
- 100g plain flour
- 1 tbsp chopped fresh herbs
- 1 small egg, beaten
- 2 tbsp olive oil
- 2 tbsp water
- For the filling:
- 1 tsp olive oil
- 1 small onion, chopped
- 1 clove garlic, crushed
- half red pepper, chopped
- 100g cauliflower, cut into florets
- 1 small courgette, sliced
- 1 stick celery, sliced
- 1 small carrot, grated
- 50g red lentils
- 1 x 400g can chopped tomatoes
- 200ml low-salt vegetable stock
- 15g grated Parmesan cheese
- 1 tbsp mixed fresh herbs, chopped
- freshly ground black pepper
Method
Method
Recipe tips
- You could make this vegetarian by using a Parmesan alternative or use a little vegetarian goat's cheese.
- Freezing instructions: Suitable for freezing once cooked. Defrost in the fridge or microwave and reheat until piping hot throughout.