Recipe courtesy of Katie Lee Biegel
Rosemary Cornbread Lentil Pot Pie
Getting reviews...
- Level: Easy
- Total: 40 min
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 601
- Total Fat
- 18 g
- Saturated Fat
- 6 g
- Carbohydrates
- 82 g
- Dietary Fiber
- 19 g
- Sugar
- 5 g
- Protein
- 30 g
- Cholesterol
- 56 mg
- Sodium
- 960 mg
- Level: Easy
- Total: 40 min
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 601
- Total Fat
- 18 g
- Saturated Fat
- 6 g
- Carbohydrates
- 82 g
- Dietary Fiber
- 19 g
- Sugar
- 5 g
- Protein
- 30 g
- Cholesterol
- 56 mg
- Sodium
- 960 mg
Ingredients
Directions
Special equipment:
four 10-ounce ramekins, optional- Preheat the oven to 400 degrees F.
- Spray four 10-ounce ramekins or an 8-by-8-inch baking dish with nonstick cooking spray.
- Mix the lentil soup with the parsley and a few dashes of hot sauce. Spoon the mixture into the ramekins.
- In a bowl, combine the cornbread mix with the Parmesan, milk, rosemary and egg. Spoon the batter on top of the lentils. Bake until golden brown, 20 to 30 minutes, depending on the size of the ramekins or baking dish.
