Emma’s hearty lentil pie recipe
This vegetarian recipe is filling, tasty and a nice dish for a cold winter evening
Written by Emma O'Toole
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Even though this dish has no meat in it, let me reassure you the flavour and protein content is just as good! I do not like to label my diet, but I would follow a “flexitarian” approach where I include all foods but I try to mainly follow a plant-based diet. I think we can all make a conscious effort to reduce meat/dairy intake in our lives and it could be something as simple as having this lentil pie once a week.
Now if you have never tasted lentils before they are soft in texture once cooked. They are from the legume family and they can vary in colour. For this recipe I use green lentils as they hold their shape well when cooked. Red lentils from my experience are best in curries or soups because they become quite mushy once cooked through.
This recipe should feed 6 people and I sometimes get to freeze 3 or 4 portions. On the day I will defrost the lentil pie in the fridge for 10-12 hours if possible and either heat it back up on the hob or in the microwave. Either way it’s a still a nourishing bowl of goodness.
Lentils are high in fibre, so I would be aware that you may be a little gassy if they are newly introduced to your diet. But like everything in time, your body will adjust. They are also high in protein and contain iron and potassium all of which are good for our bodies.
- 180 grams lentils – rinsed and drained
- 2 x 400 grams of chopped tomatoes
- 2 x garlic cloves
- 1 tsp cumin
- 3 carrots – chopped
- 100-200 grams diced mushrooms
- 2 tablespoons soy sauce/Tamari
- Sweetcorn/peas/courgette – you can add any veg that’s available to you
- 700 grams potatoes
- 3 tablespoons olive oil/butter
- Parmesan/vegan cheese
- To begin, pre-heat the oven to 180 degrees.
- Next add the washed potatoes to a pot of cold and salted water and allow to cook until soft.
- While the potatoes are cooking, place the lentils, tomatoes, vegetables in a pot and heat. If using quicker cooking veg you can add them a little later to avoid mush.
- Keep the heat on high until bubbling and then reduce to a low simmer for around 20 minutes.
- When the potatoes are soft, mash them down. I tend to leave the skin on for the extra nutrients, but it’s up to you. Add olive oil/butter and preferred seasoning
- Now add in the lentil and vegetable mixture to your pie dish and top with the mashed potatoes.
- Sprinkle on your cheese of choice and season a little more if desired.
- Pop in the oven for 20 minutes until the potatoes are slightly crisp and the cheese is gooey.
This is great winter warming dish to come into after work/college. Just pop portions in the fridge for a day or two in an airtight container or in the freezer for weeks. Then cook in your microwave after deforesting.
I hope you enjoy and check out my blog for other recipes: FindingUAgain