This delicious quiche-like pie is packed with a host of nutritious ingredients: black lentils, collard greens and sweet butternut squash. Home-cooked black lentils have a wonderfully firm texture, but you can also substitute drained canned lentils; you’ll need one cup.
Home » Recipes » Lentil, Butternut Squash and Collards Pie
1/3 cup black lentils, rinsed and picked through
1 (9-inch) frozen whole wheat pie crust
1 1/2 cup frozen cubed butternut squash, thawed
1 cup frozen collard greens, thawed and squeezed dry
1/2 cup crumbled feta cheese
3 large eggs
1/2 cup nonfat milk
3/4 teaspoon fine sea salt
1/2 teaspoon ground black pepper
Combine lentils and 2 cups water in a small saucepan. Bring to a boil, lower heat and simmer until tender but not mushy, about 20 minutes. Drain and cool slightly.
Preheat the oven to 375°F. In pie crust, layer squash, collard greens and lentils. Sprinkle with cheese. Whisk eggs, milk, salt and pepper together in a medium bowl. Pour egg mixture over lentil mixture. Place pie on a large rimmed baking sheet and bake until crust and top of pie are browned and middle is just set, about 40 minutes. Cool 10 minutes before cutting into wedges.
Per Serving:280 calories (130 from fat), 15g total fat, 7g saturated fat, 100mg cholesterol, 570mg sodium, 26g carbohydrates, (7 g dietary fiber, 1g sugar), 11g protein.
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