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Ingredients
US|METRIC
4 SERVINGS
- 1 1/4 cups black lentils (or brown)
- 5 cups vegetable broth (optional)
- 4 portabello mushrooms (large)
- 4 shallots (large, peeled and minced)
- 6 cloves garlic (minced, divided)
- 3 Tbsp. olive oil (divided)
- 12 oz. fresh spinach (3- 4 cups)
- 3 blocks pastry dough (or rolls of, or puff pastry, if preferred)
- 1/4 cup vegan butter (or soy milk, as pastry wash)
- salt
- pepper
- 1 1/4 cups black lentils (or brown)
- 5 cups vegetable broth (optional)
- 4 portabello mushrooms (large)
- 4 shallots (large, peeled and minced)
- 6 cloves garlic (minced, divided)
- 3 Tbsp. olive oil (divided)
- 12 oz. fresh spinach (3- 4 cups)
- 3 blocks pastry dough (or rolls of)
- 1/4 cup vegan butter (or soy milk, as pastry wash)
- salt
- pepper
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