Indian Lentil Veggie CHA! Pie

    Indian Lentil Veggie CHA! Pie


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    Indian Lentil Veggie CHA! Pie

    Indian Lentil Veggie CHA! Pie


    • 2 Refrigerated pie crust
    • 1 Pie pan, 9 inch, greased
    • 2 Tbsp Butter
    • 2 Tbsp Flour
    • 1 – 18.5 oz. can Lentil Soup, canned
    • 1 – 15 oz. can Vegetable Blend, canned
    • 1 – 15 oz. can Garbanzo Beans, canned
    • 1 Tbsp Yellow curry powder
    • 3 Tbsp CHA! by Texas Pete®
    • Salt and pepper to taste
    • 1 Egg, lightly beaten


    YIELD: 1- 9 inch pie
    PORTION (Serving Size): 1 slice – 1/6 pie

    1. Preheat the oven to 400 degrees Fahrenheit.
    2. Lightly grease a 9-inch pie pan.
    3. Place one pie crust into the greased pie pan and press gently to mold the crust to the pan.
    4. Place a medium-sized saucepot on medium-high heat and add the 2 tablespoons of butter.  Once melted, add the 2 tablespoons of flour and cook for approximately 2 minutes to make a roux; stirring often.
    5. After 2 minutes, add the lentil soup, vegetable blend, garbanzo beans, curry powder and CHA! by Texas Pete® and mix well.  Bring the mixture to a simmer and remove from heat.
    6. Pour the mixture into the pie pan with the pie crust.  Place the second pie crust on top of the pie and crimp the edges together tightly.
    7. Brush beaten egg lightly over top layer of pie crust.
    8. Using a sharp knife, score the top of the dough with 6 to 8 one inch long slices.
    9. Place the pie in the oven and bake for approximately 30 minutes until crust is golden brown and crispy.
    10. Remove the pie from the oven and allow it to cool for 15 minutes before serving.

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