Lentil Pie

Lentil pie

What you need

  • Filling:
    • Orange or brown lentils 1 ½ cups.
    • Vegetable stock or water 1 litre.
    • Bay leaves 2.
    • Canola oil 1 tablespoon.
    • Onion 1, chopped coarsely.
    • Crushed garlic 1 teaspoon.
    • Carrots diced, 1 cup.
    • Celery diced, ½ cup.
    • Salt 1 teaspoon.
    • Freshly ground black pepper to taste.
    • Chopped tomatoes 1 x 400g can.
    • Tomato sauce ⅓ cup.
    • Fresh coriander ½ cup, chopped.
    • Spinach 1 bunch (or 100g frozen).
  • Mashed potato topping:
    • Potatoes 1 kg, chopped, boiled and drained (increase fibre by leaving skin on).
    • Trim milk to mix.
    • Light cream cheese or light sour cream 2 tablespoons.
    • Salt and pepper to taste.
    • Parsley chopped ½ cup.

Preparation time: 30 minutes
Cooking time: 1 hour


  • Filling
    • Preheat oven to 180°C
    • Place lentils in a pot with stock /water and bay leaves, bring to the boil and simmer until tender
    • Heat oil in a non-stick pan and cook the onions, garlic, carrots and celery until lightly coloured; add lentils (if too wet drain off a little of the liquid) and remaining ingredients (except coriander).
    • Simmer until vegetables are tender. Add coriander than transfer to a baking dish
    • Top with mashed potato then cook for around 15 - 20 minutes to heat through and brown the top
  • Mashed potato topping
    • Mash potato with enough milk and cream cheese/sour cream.
    • Add parsley and season to taste

Serves 8

Tip: Add flavour and crunch by adding a little grated edam cheese to the mashed potato and top with toasted pumpkin seeds before baking. 


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