Ingredients with Measurements:
- 1 cup green lentils, rinsed and drained
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces mushrooms, sliced
- 1/4 cup breadcrumbs
- 1/4 cup chopped fresh parsley
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 sheet puff pastry, thawed
- 1 egg, beaten
Special equipment needed:
- 9-inch pie dish
- Rolling pin
Step-by-step instructions:
1. In a medium saucepan, combine the lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender and the liquid is absorbed.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook for 5-7 minutes, or until softened.
3. Add the thyme, salt, and black pepper to the skillet and stir to combine.
4. Add the mushrooms to the skillet and cook for 5-7 minutes, or until they release their liquid and are tender.
5. Add the cooked lentils, breadcrumbs, parsley, Dijon mustard, and Worcestershire sauce to the skillet. Stir to combine and cook for 2-3 minutes, or until heated through.
6. Preheat the oven to 400°F.
7. Roll out the puff pastry on a lightly floured surface to fit the pie dish. Transfer the pastry to the dish and trim any excess.
8. Pour the lentil and mushroom mixture into the pastry-lined dish.
9. Brush the beaten egg over the edges of the pastry.
10. Bake for 25-30 minutes, or until the pastry is golden brown and the filling is heated through.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
400°F
Serving size:
6 servings
Nutritional information:
Calories: 350
Fat: 16g
Carbohydrates: 40g
Protein: 12g
Fiber: 8g
Substitutions for ingredients:
- You can use brown lentils instead of green lentils.
- You can use chicken or beef broth instead of vegetable broth.
- You can use any type of mushrooms you like.
- You can use any type of mustard you like.
Variations:
- You can add diced carrots and celery to the filling for extra flavor and nutrition.
- You can add grated cheese to the filling for a cheesy twist.
- You can use a different type of pastry, such as pie crust or phyllo dough.
Tips and tricks:
- Make sure to rinse and drain the lentils before cooking to remove any debris.
- Use a sharp knife to slice the mushrooms evenly.
- Brushing the beaten egg over the edges of the pastry helps to create a golden brown crust.
Storage instructions:
- Store any leftover tourtière in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, preheat the oven to 350°F. Place the tourtière on a baking sheet and bake for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the tourtière on a platter with a garnish of fresh parsley or thyme.
Garnishes:
- Fresh parsley or thyme
Pairings:
- Serve the tourtière with a side salad or roasted vegetables.
Suggested side dishes:
- Green salad with vinaigrette dressing
- Roasted carrots and parsnips
Troubleshooting advice:
- If the pastry is browning too quickly, cover it with foil to prevent burning.
- If the filling is too dry, add a splash of vegetable broth or water to moisten it.
Food safety advice:
- Make sure to cook the lentils and mushrooms thoroughly to prevent foodborne illness.
Food history:
- Tourtière is a traditional French-Canadian meat pie that originated in Quebec in the 1600s. It was originally made with game meat, such as venison or rabbit, but has since evolved to include other types of meat and vegetarian fillings.
Flavor profiles:
- The lentil and mushroom filling is savory and earthy, with a hint of sweetness from the onions and Worcestershire sauce. The puff pastry crust is buttery and flaky.
Serving suggestions:
- Serve the tourtière as a main course for dinner or lunch. It also makes a great appetizer for parties and gatherings.
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Region: Canadian