Lentil Pie

Serves: 6


2 tablespoons olive oil

1 medium brown onion – chopped

1 stick of celery – diced

1 carrot – diced

10 mushrooms – diced

2 cloves garlic – chopped

2 Flavorite tomatoes – diced

2 tablespoons basil

1 tablespoon rosemary

2 cips du puy lentils (small green french)

Vegetable or stock water to cover

1 sheet short pastry

1 sheet puff pastry

1 egg yolk for glaze


Saute the onion, garlic and diced vegetables (except tomatoes) in a little oil and add the lentils and herbs. Cover with stock or water and simmer until the lentils are tender but still firm (about 15 minutes).

Drain off any excess liquid. Add the tomato and allow to cool. Line a pie dish with short pastry. Fill with the lentils and top with puff pastry. Glaze with the whisked egg yolk. Bake at 180C for 30 minutes.

Serve on a bed of sauteed spinach that has been tossed with butter and roasted red capsicum.

Posted in: All Recipes

Leave a Comment (0) ↓