Heart-warming foods were in the menu last week. These are the highlights:
- Immunity Soup – After illness had encircled our house this soup was exactly what our bodies and souls needed. Spicy and packed with fresh veggies. The “just-out-of-the-ground” pea shoots that we got at the Real Food Market truly made this soup stand out. Each plate was drizzled with gourmet olive oil from O’Leva Oils and Vins and Chris made some veggie sushi as a side.
- Priya’s Indian Dahl – When my friend Martha shared this recipe and called it “sunshine on a plate”, I knew I had to make it. We had it with some basmati rice and organic kale purchased at the Real Food Market. Samuel devoured this dish and both Chris and I got several compliments at work on how good it smelled.
- Cheesy Lentil Pie – A surprisingly simple and extremely delicious meal. When I was in Trois Pistole for a French Immersion course this was my favourite dish made by our hostess – that and the scrumptious Sunday’s breakfast crepes. She used to work at a vegetarian café so we were a pretty lucky bunch. The recipe with very few adaptations has been a staple at our home ever since. The recipe is below.
- Breakfast highlight – Buttery croissants and sesame seed bagels from Georgetown Bakery topped with local scrambled eggs and microgreens from Real Food Market and pancetta we made from pork belly purchased at Oliver’s Farm. A delicious and truly local breakfast that ended the week perfectly.
Cheesy Lentil Pie
Author: Olivia Canela
- 1 cup green or French lentils
- ½ tsp. olive oil
- 1 big onion chopped
- 1 cup mushrooms chopped
- ½ Tbsp. parsley chopped (dry will work as well)
- ½ cup bread crumbs
- 2 Tbsp. crème fraîche, sour cream or yogurt
- 1 egg lightly beaten
- 1 cup cheddar cheese grated
- 2 cup whole wheat flour
- ½ tsp. salt
- ½ cup water cold
- ½ cup sunflower oil (canola or grapeseed would also work)
- Heat the oven to 350F.
- Cook the lentils until they are soft but not mushy.
- In a large pot fry the onions and mushrooms in olive oil until soft and fragrant. Add the lentils and each ingredient by the order of the list above mixing well in between. Set aside.
- To do the pastry measure the flour and salt into a large mixing bowl. Mix the oil and cold water in a measuring cup. Add the oil and water to the flour and mix well. The dough is elastic and wet which means you do not need a rolling pin to roll the dough just use your hands to stretch it.
- With your hands spread half of the dough into a pie dish. Pour in the lentil filling and carefully spread the other half of the dough on top.
It will take about 40 min in the oven.