Parsnip topped Lentil pie

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 802.6
  • Total Fat: 18.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 141.7 mg
  • Total Carbs: 141.9 g
  • Dietary Fiber: 35.8 g
  • Protein: 27.3 g

View full nutritional breakdown of Parsnip topped Lentil pie calories by ingredient
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Creamy parsnips with lentils and veg a change from a pastry or potato topped pie Creamy parsnips with lentils and veg a change from a pastry or potato topped pie
Number of Servings: 1


    Parsnips 500g
    1 tblsp olive oil
    Lentils 1 cup
    1 small onion
    15g (1 tablespoon) Bisto Favourite (red lid tub - it is vegan)
    56g musrooms halved
    1 Bay leaf


Goes well with steamed green beans or cabbage.


bring lentils, bay leaf and onions to the boil in enough water to cover by 2 inches, simmer for 45mins. Add the bisto to thicken at the end of cooking.
Pre heat oven to 200 degrees
Peel and chop parsnips - boil for 15 to 20 mins or until tender, drain, mash with a tablespoon of olive oil.
In an ovenproof dish put the lentils then top with the mashed parsnips. Bake for 30 mins

Serving Size: 3 6oz servings

Number of Servings: 1

Recipe submitted by SparkPeople user ADOUGLASMHOR.

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