Name: Savory Mushroom, Lentil, and Walnut Tart Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Vegetarian
Ingredients: 1 cup cooked lentils (green or brown); 1 cup finely chopped mushrooms (button or cremini); 1 cup finely chopped onion; 1 cup finely chopped celery; 1 cup finely chopped carrots; 1 cup chopped walnuts; 2 cloves garlic, minced; 2 tablespoons olive oil; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1 teaspoon salt; ½ teaspoon black pepper; 1 tablespoon soy sauce or tamari (for gluten-free); 1 tablespoon balsamic vinegar; 1 pre-made pie crust (9-inch); ¼ cup grated Parmesan cheese (optional); 1 egg for egg wash (optional)

Description

This Savory Mushroom, Lentil, and Walnut Tart is a hearty and delicious dish, blending earthy mushrooms, protein-packed lentils, and crunchy walnuts. Aromatic herbs, soy sauce, and balsamic vinegar elevate the flavors, making it the perfect vegetarian meal. Whether for lunch, dinner, or a gathering, this tart is satisfying, nutritious, and simple to prepare!

Ingredients

1 cup cooked lentils (green or brown)

1 cup finely chopped mushrooms (button or cremini)

1 cup finely chopped onion

1 cup finely chopped celery

1 cup finely chopped carrots

1 cup chopped walnuts

2 cloves garlic, minced

2 tablespoons olive oil

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon salt

½ teaspoon black pepper

1 tablespoon soy sauce or tamari (for gluten-free)

1 tablespoon balsamic vinegar

1 pre-made pie crust (9-inch)

¼ cup grated Parmesan cheese (optional)

1 egg for egg wash (optional)

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Instructions

Preheat the oven to 375°F (190°C).
Sauté vegetables: In a large skillet, heat olive oil over medium heat. Add the chopped onions, celery, and carrots. Sauté for about 5 minutes until softened.
Cook mushrooms: Add the chopped mushrooms and garlic to the skillet. Cook for another 5-7 minutes until the mushrooms release their moisture and begin to brown.
Combine ingredients: Stir in the cooked lentils, walnuts, thyme, rosemary, salt, pepper, soy sauce, and balsamic vinegar. Cook for an additional 2-3 minutes, mixing well. Remove from heat and let cool slightly.
Prepare the crust: Roll out the pie crust and fit it into a 9-inch tart pan. If using, sprinkle the grated Parmesan cheese evenly over the bottom of the crust.
Fill the tart: Pour the lentil mixture into the crust, spreading it evenly. If desired, beat the egg and brush it over the crust for a golden finish.
Bake: Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown. Allow to cool for 10 minutes before slicing.

Notes

Add greens: Add spinach or kale to the filling mixture for extra nutrition.

Cheese options: Substitute Parmesan with crumbled goat cheese or feta for different flavors.

Vegan version: Use a plant-based crust, skip the egg wash, and opt for a dairy-free cheese or leave it out.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course, Vegetarian, Tart
Method: Baking, Sautéing
Cuisine: Vegetarian, Comfort Food