Lentil Squash Pie

Name: Lentil Squash Pie
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons allspice; 473 milliliters almond meal; 3 Tbsps arrowroot (this is the egg replacer); 2 Tbsps agave, maple syrup, or brown rice syrup; 2 teaspoons chili powder; 237 milliliters coconut milk; 1 teaspoon ground coriander; 118 milliliters sprouted lentils, soaked in 1/2 cup water (you could use regular cooked lentils); 2 Tbsps olive oil; 59 milliliters chopped onions; 1 teaspoons sea salt; 2 handfuls spinach; 237 milliliters roasted winter squash (any kind would do, we used butternut)

One serving contains 661 calories, 21g of protein, and 47g of fat. This gluten free and vegan recipe serves 4. From preparation to the plate, this recipe takes about 30 minutes. Head to the store and pick up chili powder, almond meal, sprouted lentils, and a few other things to make it today.