Easy Mushroom and Red Lentil Turnovers

FOODISTA
12Ingredients
65Minutes
940Calories

Ingredients

US|METRIC
  • 1 tablespoon vegetable oil
  • 1 onion (medium, chopped)
  • 10 ounces cremini mushrooms (or the kind of your choice)
  • 1 medium carrot (chopped)
  • 1 cup red lentils
  • 1 teaspoon basil
  • 1 bay leaf
  • 14 1/2 ounces vegetable broth
  • salt
  • pepper
  • 1 package puff pastry
  • 1 large egg (beaten)
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    Directions

    1. In a medium saucepan, heat oil over medium high heat. Cook onion and mushrooms for 2-3 min. Add carrot, lentils, basil, bay leaf, vegetable broth, salt and pepper. Reduce heat to medium. Cover and cool until lentils are tender, about 25 minutes. Drain and discard bay leaf. Set aside to cool.
    2. Preheat oven to 350 F.
    3. Roll out dough to 1/8-inch thickness. Using a 5-inch saucer cut out circles. Top with 1/4 cup of mushroom lentil mixtue; fold over, seal with beaten egg and press edges with a fork.
    4. Bake for 20 minutes or until lightly browned. Let rest for a few minutes, then serve.
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    NutritionView More

    940Calories
    Sodium40% DV950mg
    Fat80% DV52g
    Protein51% DV26g
    Carbs31% DV94g
    Fiber80% DV20g
    Calories940Calories from Fat470
    % DAILY VALUE
    Total Fat52g80%
    Saturated Fat13g65%
    Trans Fat0g
    Cholesterol55mg18%
    Sodium950mg40%
    Potassium990mg28%
    Protein26g51%
    Calories from Fat470
    % DAILY VALUE
    Total Carbohydrate94g31%
    Dietary Fiber20g80%
    Sugars7g14%
    Vitamin A60%
    Vitamin C10%
    Calcium8%
    Iron45%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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