Spinach, Lentil 
& Ale Pot Pie Recipe - Clean Eating Magazine

Spinach, Lentil & Ale Pot Pie

Part of the pulse family, lentils play a role in lowering cholesterol and controlling blood sugar, which helps in the prevention of heart disease and type 2 diabetes.
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  • 12Servings

Ingredients

  • 1 tbsp grape seed oil
  • 2 large shallots, thinly sliced
  • 2 cloves garlic, puréed
  • 2 large Russet potatoes, diced
  • 2 cups low-sodium 
vegetable stock
  • 1 tbsp tapioca starch
  • 2 cups cooked brown lentils
  • 1 cup organic ale or low-sodium vegetable stock
  • 3 tbsp reduced-sodium tamari
  • 5 cups baby spinach
  • 1 tbsp finely chopped fresh thyme
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper

Preparation

  1. In a medium stockpot on medium-high, heat oil. Add shallots and garlic. Sauté until fragrant, about 3 minutes.
  2. Stir in potatoes and stock. Cover, bring to a simmer and cook for 15 minutes or until potatoes are tender, stirring every 5 minutes.
  3. Whisk together tapioca and 2 tbsp water. Stir in tapioca mixture, lentils, ale and tamari. Increase heat and bring to a simmer for about 2 minutes. Stir in spinach, thyme, salt and pepper. Using a ladle or measuring cup, add 1/2 cup filling to crusts and bake according to crust directions.

Nutrition Information

  • Serving Size: 1 1-inch pie with 1/2 cup filling
  • Calories: 429
  • Carbohydrate Content: 51 g
  • Fat Content: 21 g
  • Fiber Content: 7 g
  • Protein Content: 13 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 508 mg
  • Sugar Content: 3 g
  • Polyunsaturated Fat Content: 14 g