Lentil pies in balsamic sauce with creamy vegetable purée

• rapeseed oil↗2 ст. л. tbsp

  plus one more drop

• red onion↗4 шт. pcs

  thinly sliced

• Puy lentils↗200г g
• finely chopped rosemary2 ст. л. tbsp
• vegetable bouillon powder↗1 ст. л. tbsp
• balsamic vinegar↗2 ст. л. tbsp
• peeled and diced celery root350г g
• peeled and diced turnip350г g
• peeled and diced potato350г g
• broccoli↗2 × 160г g
• spinach↗2 × 160г g
• vegetarian Italian hard cheese↗50г g

  finely grated

Step-by-step instructions

1. 1

   Heat the oil in a large non‑stick pan, sauté the red onion for 8 min until soft and golden. Meanwhile bring 1 L of water to a boil. Add the Puy lentils, rosemary, bouillon powder and balsamic vinegar to the onion, pour in the boiling water and simmer for 35‑40 min until the lentils are tender but still slightly firm.

2. 2

   Meanwhile prepare the vegetables: steam or boil the root vegetables (celery root, turnip, potato) for 25 min, and the broccoli for 12‑15 min. Sauté the spinach in a dry pan with a drop of oil for 2 min until wilted.

3. 3

   Blend the boiled root vegetables with a hand blender or masher into a smooth purée. Divide the lentils among four individual pie molds, top with the vegetable purée, sprinkle with grated cheese. Place the molds under the grill for 2‑3 min until the cheese melts. Serve hot with green vegetables.

4. 4

   Cool the final pies and store them in the refrigerator for up to 3 days. To reheat, bake in the oven at 180 °C (160 °C with convection) for 35 min.