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Lentil, Butternut Squash and Collards Pie

Serves 6
Time 1 hr 25 min
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.
Ingredients
  • 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
Method

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 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