Farmers Market Pot Pie

Recipe Ingredients

		Filling
1 cup	237ml	French green lentils
		Coarse salt
4		Acorn squash - (1 lb ea)
		Olive or grapeseed oil - as needed
		Freshly-ground black pepper - to taste
4 cups	948ml	Assorted vegetables - cut bite-sized
		= (baby yellow beets, asparagus, broccoli
		Crowns, or other seasonal vegetables)
		Herb Au Jus
1 tablespoon	15ml	Oil
2		Onions - diced
2 teaspoons	10ml	Minced fresh thyme
2 teaspoons	10ml	Minced fresh rosemary
2		Bay leaves
1/2 teaspoon	2.5ml	Salt
1 cup	237ml	Red wine
6		Garlic cloves - finely chopped
1/4 cup	15g / 0.5oz	Flour
6 cups	1422ml	Vegetable stock
1/4 cup	23g / 0.8oz	Minced parsley
		Assembly
1		Garlic head (large)
2 tablespoons	30ml	Oil - divided
		Salt - to taste
		Freshly-ground black pepper - to taste
2 cups	474ml	Assorted mushrooms
		= (shiitake and baby portabellos)
		Cooked lentils
		Herb au Jus - divided
		Cooked vegetables
		Cooked squash

Recipe Instructions

Heat the oven to 350 degrees. Combine 2 cups of water, the lentils and 1 teaspoon of salt in a saucepan and bring to a boil. Reduce the heat and simmer the lentils until tender but slightly firm, 20 to 25 minutes. Drain and set aside.

Meanwhile, cut the tops off each squash and remove the seeds and pulp. Rub the inside and outside of the squash with oil and season with salt and pepper. Set the squash in a baking dish and bake until just tender, 40 minutes. Remove the squash from the oven and keep warm.

Meanwhile, cook the vegetables by blanching, roasting, steaming or sauteing (how you cook them will depend on what vegetables you have and how much time you have). Set aside.

For the Herb Au Jus: Heat the oil in a large skillet over medium heat and cook the onions, thyme, rosemary, bay leaves and salt until the onions are soft and browned, about 30 minutes. Add the wine and garlic and reduce the liquid by one-half. Add the flour slowly, and cook for 4 to 5 minutes. Add the stock, bring to a boil, then reduce the heat and simmer until the liquid is reduced by one-fourth, about 25 to 30 minutes. Add the parsley.

For Assembly: Heat the oven to 350 degrees. Cut off the top one-fourth of the garlic and place the head on a piece of foil. Drizzle with 1 tablespoon of the oil and sprinkle with salt and pepper. Seal the foil and roast the garlic 30 minutes. When the head is cool enough to handle, squeeze the garlic from the cloves, cut into small pieces and set aside.

Cook the assorted mushrooms in the remaining 1 tablespoon of oil in a skillet over medium heat until softened, 5 minutes. Set aside.

Combine the cooked lentils with 2 cups of the Herb au Jus and the roasted garlic in a saucepan. Cook over medium heat, covered, until the lentils have absorbed most of the liquid and are tender, 10 minutes. Set aside.

Place each squash in the center of a serving plate or bowl and fill each with the lentils then the vegetables. For the sauce, combine the remaining Herb au Jus and the cooked mushrooms and heat in a saucepan until warmed through. Season to taste with salt and pepper. Drizzle the sauce over and around the squash.

This recipe yields 4 servings.

Each serving: 472 calories; 1,437 mg sodium; 0 cholesterol; 14 grams fat; 2 grams saturated fat; 72 grams carbohydrates; 15 grams protein; 15.11 grams fiber.

Source:
The Los Angeles Times, 04-10-2002

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