Lentil Potpie

This is an older recipe of mine that I use so often that I thought I would share another version of it. I usually make these with leftovers, like chili, but this time I made a quick lentil soup instead. You can use pie crust or puff pastry whichever you have on hand; they are both yummy and quick.

I used chimichurri salsa to season my soup, but you can use fresh parsley if you have it.

Lentil Soup

Ingredients

• 1 lb lentils
• 4 large carrots, chopped
• 4 celery ribs, chopped
• 1 large onion, diced
• 1 can diced toms
• 4 sliced of bacon, diced
• Fresh parley or 1tbls chimichurri salsa
• Fresh Sage leaves
• Salt/pepper
• ½ cup White wine
• 32 ozs of stock, chicken or veggie
• Puff pastry sheets

Directions:

• Sauté in large pot the bacon, onion, carrots and celery until the the onions are translucent.
• Add all the remaining ingredients and simmer until the lentils are tender and ½ or more of the liquid has reduced.
• Cool, spoon into individual bowls and top with puff pastry dough.
• Cut slits in the top to ventilate.
• Bake at 375 until the dough is golden brown and the soup bubbling.