So last Wednesday night I picked my daughter up, got home and had to make dinner. My hubby was still at work and I did not feel like cooking. I walked to my pantry. Nothing. Walked to my fridge. Nothing. Opened the freezer. Pie crusts! Ok so what could I make with pie crust that involved zero pre-cooking.
Ha! Soup of course! And what better soup to use than Amy’s Kitchen Lentil Soup? I didn’t even get a bowl out; I mixed the three ingredients right in the pie crust – no seasoning necessary. The soup added plenty of flavor.
I remember the days when I would use a can of Cream of Mushroom soup to make different dishes ….until I read the ingredients. What do you want to bet that most of this soup has genetically modified ingredients?
WATER, MUSHROOMS, MODIFIED FOOD STARCH, WHEAT FLOUR, VEGETABLE OIL (CORN, COTTONSEED, CANOLA AND/OR SOYBEAN), SUGAR, SOY PROTEIN CONCENTRATE, CREAM (MILK), CONTAINS LESS THAN 1 % OF: LOWER SODIUM NATURAL SEA SALT, POTASSIUM CHLORIDE, SALT, CALCIUM CARBONATE, DEXTROSE, DISODIUM INOSINATE, DISODIUM GUANYLATE, SPICE EXTRACT, MALTODEXTRIN, FLAVORING, DEHYDRATED GARLIC, MUSHROOM POWDER.
Here is what is in the Amy’s Kitchen:
Ingredients : No Trans Fat/No Added MSG/No Preservatives (Vegan) Filtered water, organic lentils, organic celery, organic carrots, organic onions, organic potatoes, organic extra virgin olive oil, sea salt, spices*.*100% pure herbs & spices (no hidden ingredients)
We can actually read the ingredients – Lentils. Celery. Carrots…..
None of us are going to go to their pantry and grab some modified food starch, maltodextrin or disodium inosinate.
Remember that if you aren’t using fresh in a recipe – be sure to read the ingredients.
I will admit that did not have high hopes for this recipe and was not even going to record it – but when it come out of the oven, with the seasoned lentils in a flavorful pie crust my little ugly duckling became a swan. I had to take a few photos to save this one for later, and in fact, I’m marking this one as a “favorite”.
Bookmark this recipe for the next time someone tells you it is too difficult to eat vegetarian or vegan and it is too much work to prepare dinner so they just went to the drive through.
Upside Down Lentil Pot Pie
1 frozen whole wheat pie crust Wholly Wholesome)
1 can fire roasted diced tomatoes, drained (Muir Glen)**
1 cup cooked black beans, rinsed and drained (Tree of Life)**
1 can Amy’s Kitchen Lentil Soup
1. Preheat oven to 375F. Pour tomatoes, beans and lentil soup into frozen pie crust; stir and bake 25 to 30 minutes or until heated through.
Amount Per Serving
Total Fat 9.8 g
Saturated Fat 4.2 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 480.3 mg
Potassium 276.8 mg
Total Carbohydrate 27.5 g
Dietary Fiber 7.3 g
Sugars 4.5 g
Protein 8.0 g
Vitamin A 18.4 %
Vitamin B-6 1.0 %
Vitamin C 20.0 %
Calcium 3.1 %
Copper 6.3 %
Folate 10.7 %
Iron 10.3 %
Magnesium 5.0 %
Manganese 6.4 %
Niacin 0.7 %
Pantothenic Acid 0.7 %
Phosphorus 4.0 %
Riboflavin 1.0 %
Selenium 0.5 %
Thiamin 4.7 %
Zinc 2.1 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.