Budget Baked Oat, Pumpkin and Lentil Pie

Name: Budget Baked Oat, Pumpkin and Lentil Pie
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Cuisine: Fusión casera
Ingredients: 10.6 oz cooked lentils; 14 oz pumpkin; 1 1/3 cups rolled oats; 1 cup onion; 2 cloves garlic; 2 large eggs; 1/2 cup grated cheese; 3/4 cup water or vegetable broth; 1 tbsp vegetable oil; 1 tsp sweet paprika; 1/2 tsp ground cumin; 1/2 tsp dried oregano; 1 tsp salt; 1/4 tsp black pepper

A comforting, budget-friendly savory pie made with oats, pumpkin, and lentils, bound with egg and finished with a touch of cheese. It bakes until tender inside and golden on top, making it a filling meal from affordable pantry ingredients.

20 minPrep

40 minCook

60 minTotal

6Servings

Vegetarian

Ingredients

Adjust servings

300 g cooked lentils (well escurridas)
400 g pumpkin (pelada and grated gruesa)
120 g rolled oats (no instantánea)
150 g onion (chopped fina)
2 cloves garlic (chopped)
2 units eggs (batidos)
60 g grated cheese (tipo semicurado or mozzarella)
180 ml water or vegetable broth (hot)
15 ml vegetable oil (more extra for engrasar)
4 g sweet paprika
2 g ground cumin
1 g dried oregano
5 g salt (or to taste)
1 g black pepper

Nutrition facts

per serving

252 kcal

Calories

12.1 g

Protein

28.4 g

Carbs

10.1 g

Fat

6.8 g

Fiber

21.6 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyEggs

Instructions

1
Preheat the oven to 200 °C / 400 °F and lightly grease a medium baking dish with a little vegetable oil.
2
In a skillet, heat the vegetable oil over medium heat. Sauté the onion for 5 minutes until softened. Add the garlic and cook for 1 more minute.
3
Add the grated pumpkin, sweet paprika, ground cumin, dried oregano, salt, and black pepper. Cook for 5 minutes, stirring, until the pumpkin reduces slightly in volume.
4
Transfer the mixture to a large bowl. Stir in the cooked lentils and rolled oats. Pour in the hot water or vegetable broth and mix well. Let it rest for 5 minutes so the oats can hydrate.
5
Add the beaten eggs and half of the grated cheese. Mix until evenly combined.
6
Spread the mixture into the greased baking dish and smooth the top. Sprinkle the remaining grated cheese over it.
7
Bake for 30 minutes at 200 °C / 400 °F, or until the pie is set and golden on top.
8
Let it rest for 5 minutes before slicing and serving so it holds its shape better.

Chef tips

For a firmer texture, let the mixture rest for 10 minutes before baking. You can also brown the top for 2 to 3 extra minutes at the end if your oven allows it.

Substitutions

You can replace the pumpkin with grated carrot or well-drained zucchini. The cheese can be omitted for a dairy-free version, using extra oats on top with a small drizzle of oil instead.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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