lentil pie

Lentil Pie with vegetables

This simple vegan lentil pie with vegetables is a mix between a Shepherd´s pie, Moussaka and a lasagna. Just a different and fun way to eat lentils.

Delicious and juicy lentil filling, soft grilled aubergine layers and a creamy mashed sweet potato topping. The perfect vegetable pie for dinner.

100% vegan and full of flavour. Of course, you can adjust the ingredients and cook it with minced chicken or beef.

It is getting cold outside, leaves are falling and I feel like oven-baked dishes all day long. So I wanted to try something new. I hope this recipe inspires you to cook your legumes in a different way.

Do you want more vegan recipes? Check here. No Morcilla is one of my favourites vegan recipes to surprise your guest, a vegan version of the black Spanish sausage (morcilla).

PS: You have the step by step of this recipe on the highlights on Instagram (Lentil Pie)

Let´s start!

lentil pie
Vegan Lentil pie with vegetables

Lentil Pie with vegetables

Recipe by Enara ParraCourse: Legumes, VeganCuisine: MediterraneanDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

40

minutes

Oven dish or baking mold (30x11cm) I use is similar to this one.

Ingredients

  • 250 g canned lentils, drained and rinsed

  • 1 garlic clove, chopped

  • 1 onion, chopped

  • 1 carrot, chopped

  • ½ red paprika, chopped

  • 1/2 cup red wine

  • 1/4 cup water

  • ½ cup tomato sauce

  • ½ tsp cinnamon

  • 1 tsp oregano

  • Salt and pepper

  • 1 large aubergine, cut into sliced

  • Olive oil

  • Mashed potatoes:
  • 1 potato, medium size

  • 1 sweet potato, medium size

  • ¼ cup oat milk

  • ¼ nutmeg

  • Salt and pepper

Directions

  • Place aubergine slices in a colander and sprinkle with salt. Set aside for 15 minutes.
  • Boil potatoes in a large pot. Around 20 minutes.
  • Meanwhile, heat 2 tbs olive oil in a large frying pan over medium heat. Fry chopped onion, garlic, carrots and paprika for 10 minutes. Season with salt and pepper.
  • Add tomato sauce, cinnamon and oregano. Cook for 2 minutes.
  • Add the red wine and the water. Bring to boil and the simmer for 10 minutes.
  • Stir the lentils into the sauce. Cook for 10 minutes. Set aside.
  • When the potatoes are ready, place them in cold water for 2 minutes and peel them.
  • Mash the potatoes with a fork. Potatoes need to be hot.
  • Add warm milk, nutmeg powder, salt and pepper. Combine with a fork or spoon. Set aside.
  • Rinse the aubergine under cold running water and pat dry with a kitchen towel.
    Heat 1 tablespoon in a large pan over medium-high heat.
    Fry aubergines in small batches for 1-2 minutes each side. Set aside.
  • Assembly:
  • Preheat oven to 220ºC.
  • In a shallow oven dish place one aubergine layer.
    Spoon ½ of the lentil sauce over the aubergine.
    Cover with another layer of aubergines.
    Spoon ½ of the lentil sauce.
    Cover with the last layer of aubergine.
    Finish with mashed potatoes.
  • Grill in the oven for 10 minutes or until the mashers are browned on top. Serve warm.

Notes

  • You can cook it a couple of days in advance. Store in the fridge and just bake it the day you are going to eat it.

Oven dish or baking mold (30x11cm) I use is similar to this one.

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