Cozy Cottage Chickpea‑Lentil Pot Pie

Name: lentil and chickpea pot pie
Total time: 30 min
Yield: 3 servings
Ingredients: 1 cup lentils; 1 cup cooked chickpeas; 1 onion; 2 cloves garlic; 2 potato; 1 carrot; 2 tbsp olive oil; 2 tbsp flour; 2 cups water; ½ tsp oregano; ½ tsp paprika; to taste salt; to taste pepper

aka lentil and chickpea pot pie

This humble pot‑pie feels like the landlord’s favorite rental – comforting, affordable, and surprisingly roomy.

30minutes

540kcal / serving

3serves

Mediumdifficulty

no shops were harmed

Ingredients

1 cuplentils
1 cupcooked chickpeas
1onion
2 clovesgarlic
2potato
1carrot
2 tbspolive oil
2 tbspflour
2 cupswater
½ tsporegano
½ tsppaprika
to tastesalt
to tastepepper

22gprotein

78gcarbs

14gfat

≈ 540 kcal each, estimated by a robot with a calculator

Method

Rinse lentils; place in a pot with 2 cups water, bring to boil, then simmer 15 minutes until tender.
While lentils cook, dice potato and carrot, mince onion and garlic.
In a skillet, heat olive oil over medium heat. Add onion and garlic; sauté 2 minutes.
Add potato, carrot, oregano, paprika, salt and pepper; cook 5 minutes, stirring occasionally.
Stir in flour and cook 1 minute to form a roux, then gradually whisk in the lentil cooking liquid until smooth.
Add cooked lentils and chickpeas, simmer 3 minutes until the filling thickens.
Transfer to a shallow baking dish and serve straight from the pot for that ‘cottage‑core’ charm.

If you’re short on time, use canned chickpeas and pre‑cooked lentils – just rinse and drain them first.

Serve alongside A lazy Sunday afternoon watching home‑renovation shows.

How did we do?

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