Lentil Pot Pie. More lentils to love.

So in honour of the International Year of Pulses, I decided to make a Lentil Pot Pie. Well, that's not exactly true. I don't really need it to be the International Year of Pulses to make this dish, I would have made it regardless as I LOVE lentils. It's just a happy coincidence.  And what a better way to celebrate my love of lentils and love in particular, by making this for my new sous chef on the occasion of our first Valentine's together (awww, so sweet...collective groan heard loud and clear.)  I did break some of my unofficial rules for this meal by using a recipe that called for 35% cream. I usually steer clear of using such ingredients as I aim to keep my meals simple and low calorie. But seeing as how it's a special occasion, I thought it would be okay to break my rule just this once. And it was so worth it! And I will do it again. Rules are meant to be broken aren't they?

The lentil and thyme filling is rich and savoury. The biscuit topping is sheer decadence and can be used to soak up the flavourful sauce from the lentil mixture. Every mouthful was a delight. My taste buds were in lentil heaven, I exaggerate not (because I never exaggerate...almost never.) I will admit that I am not much of a skilled pastry person as far as making it goes (I do love eating it of course and am quite skilled at that.)  The topping doesn't have to look perfect, and mine certainly didn't, but what it lacked in looks, it made up for in taste. A perfect meal for a special day made even better by having a special sous chef to share it with. Awwwww, so cute. Cheers from Bistro 164.

Lentil Pot Pie

from Chatelaine magazine January 2016

Serves 6

Prep time 30 minutes, Total 1 hour 30 minutes

Deliciousness Scale: Over the top

2 tbsp butter

4 shallots, peeled and thinly sliced

2 carrots, peeled and finely chopped

1 apple, unpeeled and chopped

2 tbsp cider vinegar

3 1/2 cups water

1 cup whole green lentils

1 tbsp fresh thyme

1/4 cup 35% cream

1/4 cup finely chopped parsley, plus more for garnish

1/2 tsp salt

For Biscuit Topping

2 cups all-purpsoe flour

2 tsp baking powder

1/4 tsp salt

1 cup 35% cream

Melt butter at nedium-high heat in a medium-sized oven safe frying pan. Add shallots, carrots, apple and vinegar. Cook until golden brown, stirring often, for about 6 to 8 minutes. Stir in water, lentils and thyme. Bring to a boil and then reduce heat to low. Simmer, covered, until lentils are tender and mixture is saucy, 45-50 minutes. Stir in 1/4 cup cream, parsley and 1/2 tsp salt until combined. Season with fresh pepper.

Preheat oven to 450 F. Stir flour with baking powder and 1/4 tsp salt in a medium bowl. Add 1 cup cream, stirring mixture with a fork until it starts to come together. Add more cream, 1 tsp at a time if the mix is too dry. Transfer dough onto a clean surface and knead for about 1 minute. Roll into a 1/2 " thick, 7 1/2" wide circle. Arrange over the top of the lentil mixture. Brush the biscuit topping with any remaining cream in measuring cup. 

Bake in centre of oven until biscuit topping is golden, 12-15 minutes. Cut into wedges. Garnish with additional chopped parsley.