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September 13, 2025

Hearty Lentil Mushroom Pie

 

Ingredients:

1 cup (200g) green lentils, cooked

1 cup (150g) mushrooms, chopped

1 small onion, diced

2 garlic cloves, minced

1 carrot, diced

1 celery stalk, chopped

1 tsp thyme

1 tsp rosemary

1 tbsp soy sauce

1 tbsp tomato paste

1⁄2 cup vegetable broth

3 medium potatoes, mashed

1⁄4 cup plant-based milk

2 tbsp olive oil

Salt & pepper to taste

 

Directions:

Preheat your oven to 375°F (190°C)—let’s get cooking!

In a skillet, heat up the olive oil and sauté the diced onion, minced garlic, diced carrot, and chopped celery until they’re soft and fragrant.

Now, add in those chopped mushrooms and cooked lentils along with the soy sauce, tomato paste, thyme, and rosemary. Stir everything together for a few minutes.

Pour in the vegetable broth, letting it simmer for about 10 minutes so those flavors can meld beautifully.

Transfer the delicious mixture into a baking dish, spreading it out evenly.

For the topping, mix your mashed potatoes with the plant-based milk, adding salt and pepper to taste, then spread this creamy layer over the lentil mix.

Lastly, pop the dish into the oven and bake for about 20 minutes or until the top turns a lovely golden brown.

Serve it up, and enjoy this warm, hearty dish!

 

Comforting Garlic Butter Chicken Bites in Creamy Parmesan Sauce


Ingredients:
1 lb (450g) chicken breast, cut into bite-sized pieces
4 tbsp unsalted butter
4 cloves garlic, minced
1 tsp Italian seasoning
Salt and pepper to taste
Chopped fresh parsley (for garnish)
8 oz (225g) pasta (fettuccine or penne)
1 cup heavy cream
1 cup grated Parmesan cheese
1 tbsp olive oil
Optional: pinch of red pepper flakes

Directions:
Boil a large pot of salted water and cook the pasta according to package instructions until al dente. Drain, reserving half a cup of pasta water.
In a skillet, melt 2 tablespoons of butter over medium heat. Add the garlic and sauté for about 30 seconds. Add the chicken, Italian seasoning, salt, and pepper. Cook for 5 to 7 minutes until golden and cooked through. Remove and set aside.
In the same skillet, add olive oil and heavy cream. Bring to a gentle simmer, then whisk in the Parmesan cheese until smooth and creamy. If too thick, add some reserved pasta water. Season with more salt, pepper, and optional red pepper flakes.
Return the chicken and pasta to the skillet, tossing to coat. Add the remaining butter and stir until melted. Garnish with parsley and serve hot.

 

 
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