Vegan Lentil Pie Recipe

Vegan Lentil Pie Recipe

This comforting dish combines tender lentils and vegetables with a layer of mashed sweet and russet potatoes, topped with crispy breadcrumbs. Perfect for a cozy dinner!

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Ingredients:

  • 1 cup uncooked green lentils
  • 1 pound sweet potatoes
  • 1 pound russet potatoes
  • 1 red or orange bell pepper (5-6 mini sweet peppers work too)
  • ½ onion, diced
  • 1 carrot, diced
  • 2 stalks green onion (white and green parts separated)
  • 3 garlic cloves, minced
  • ⅓ cup green olives (pitted and sliced)
  • 1 tablespoon sun-dried tomatoes, finely minced
  • 2 bay leaves
  • 1 tablespoon coriander powder
  • ½ teaspoon cumin
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon mustard
  • 1 teaspoon brown sugar
  • ½ cup breadcrumbs
  • ½ teaspoon garlic powder (or 1 minced garlic clove)
  • 1 teaspoon herbes de Provence
  • Olive oil
  • Salt and pepper, to taste

Preparation:

  1. Preheat the oven to 400°F (200°C).
  2. Cook the lentils: Rinse the lentils thoroughly and place them in a small pot with the bay leaves. Add enough water to cover the lentils by about 1 inch. Bring to a boil and cook until tender, then drain and set aside.
  3. Boil the potatoes: While the lentils cook, wash the russet and sweet potatoes and place them in a large pot of salted water. Boil until fork-tender.
  4. Sauté the vegetables: Dice the bell pepper. Heat a large pan over medium heat with a few tablespoons of olive oil, then sauté the diced bell pepper until it begins to turn golden. Dice the onion and carrot, and slice the white parts of the green onion. Add these to the pan once the bell pepper is golden, cooking until softened and golden.
  5. Add flavor: Add the minced garlic, sun-dried tomatoes, and sliced olives to the pan. Season with coriander powder, cumin, mustard, brown sugar, balsamic vinegar, and 1 teaspoon of salt. Stir well to combine and cook for a few more minutes until the flavors meld together.
  6. Combine lentils with vegetables: Add the cooked lentils to the vegetable mixture. Adjust seasoning if needed and cook for a few minutes, ensuring the mixture is thick but not dry. Remove from heat.
  7. Prepare the potato mash: Once the potatoes are cooked, peel them while they’re still warm. Mash them together in a large bowl with a fork or masher, creating a rustic mash. Drizzle in about 1 tablespoon of olive oil, and season with salt, pepper, and the reserved green parts of the green onions.
  8. Prepare the breadcrumb topping: In a small bowl, combine the breadcrumbs with garlic powder, herbes de Provence, and 1 tablespoon of olive oil. Mix until the breadcrumbs are evenly coated.
  9. Assemble the bake:
    • In a baking dish, spread half of the mashed potatoes in an even layer.
    • Spoon the lentil mixture over the mashed potatoes, leveling it with a spoon.
    • Cover the lentils with the remaining mashed potatoes, spreading evenly.
    • Score the top layer of mash with a fork to create grooves, then sprinkle the seasoned breadcrumbs evenly over the top.
  10. Bake: Place the dish in the oven and bake for about 25 minutes, or until the top is golden and crisp.
  11. Serve and enjoy!