Ingredients
2 tablespoons butter3 cups frozen mixed vegetables, thawed1 can (15 ounces) lentils, drained2 tablespoons all-purpose flour1 cup vegetable or chicken broth1 tablespoon Dijon mustard1 teaspoon quatre epices (French four spice)1/2 teaspoon salt1 sheet refrigerated pie crust1 tablespoon olive oil1/4 cup grated Parmesan cheese
Preparation
Preheat oven to 375°. In a large skillet, melt butter over medium heat. Add vegetables and lentils; cook and stir until heated through, 3-5 minutes. Stir in flour until blended; gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in mustard, quatre epices and salt.
Transfer to a greased 9-in. pie plate. Place pie crust over filling. Trim; cut slits in top. Brush with oil; sprinkle with Parmesan. Bake until golden brown, 30-35 minutes. Cool 5 minutes before serving.
