Lentil Pie Recipe

Healthy, Delicious and Low-Fat Vegan Pie, Optionally Gluten-Free

Dec 22, 2008
Maija Haavisto

Lentil pie decorated with tomato roses - Maija Haavisto

This hearty pie makes a great lunch, but also works well at dinner parties. The potato crust is lower in fat than traditional pie crusts, and can be made gluten-free.

Even if you aren't yet familiar with lentils, do try out this delicious pie. You don't have to be a vegetarian to enjoy it! Lentils are not only tasty and inexpensive, they are also very nutritious and satiating, being rich in protein, fiber, vitamins and minerals (especially zinc, iron and magnesium), but very low on fat.

Crust

75 g/2.5 oz margarine
2-3 cooked potatoes, mashed (about 250 g/9 oz)
2 dl/0.8 cups wheat flour
0.5 tsp baking powder
0.5 tsp salt

Filling

3 dl/1.25 cups dried green or red lentils
5 dl/2 cups vegetable broth
2 tbsp vegetable oil
2 onions, chopped
2-3 garlic cloves, crushed
1 tsp coriander powder
1 tsp dried thyme
1 tsp dried basil
a sprinkle of lemon juice
(parsley)
salt and pepper to taste

Mix the soft margarine together with the potatoes with a fork, until smooth. Do not use a blender or food processor for this, or you will end up with unappealing glue-like goo.
Mix the dry ingredients together and combine them with the potato mash. Press the crust on the bottom and edges of a large round pie dish (diameter about 25-28 cm/10-11inch). Put the dish in the fridge while you prepare the filling.
Preheat the oven to 175C/350F.
Cook the lentils in the vegetable broth until they are soft and slightly mushy. This will take about 15 minutes for red lentils and 30-40 minutes for green lentils. Add more liquid if it looks too dry.
Sauté the onion and garlic in oil on a frying pan until the onion is translucent. Mix the onion and garlic with the cooked lentils and add the spices. Mix well.
Spread the lentil mixture on top of the crust and bake in the oven for about 40 minutes. Serve warm or at room temperature.

Adaptations

You can make the crust gluten-free by using about 2/3 buckwheat flour and 1/3 gram flour (chickpea flour, also known as besan, available in large grocery stores and Asian stores). This combination is highly nutritious and does not taste "gluten-free". Other combinations of gluten-free flours (e.g. oat flour and quinoa flour) will likely work too, as the potatoes play a big part.

This recipe can even be made in the microwave oven on a plate, but you should reduce the amount of both the crust and the topping to ensure it is fully cooked through. The cooking time depends on your microwave. Use full or almost full power, and reduce it if the crust seems to brown too much.