Why Make This Recipe
Lentil Pot Pie is a warm, hearty dish that brings comfort to any meal. It’s perfect for chilly evenings and offers a wonderful mix of flavors and textures. This recipe is not only delicious but also packed with nutritious ingredients. It’s a great way to incorporate vegetables, lentils, and a flaky pastry into your diet, making it a wholesome choice for family dinners or gatherings with friends. Plus, it’s easy to prepare, allowing you to enjoy cooking without stress.
How to Make Lentil Pot Pie
Ingredients:
- 2 lbs butternut squash, peeled and cut into 1-inch cubes (or substitute with other winter squash, about 6 cups cubed)
- 1 large parsnip, diced into 1/2 inch pieces
- 1 large carrot, diced into 1/2 inch pieces
- 1-2 tablespoons olive oil
- 1/4 teaspoon salt and pepper
- 3 tablespoons olive oil (or butter)
- 1 onion, diced (or substitute with leeks or 2-3 shallots)
- 4-6 garlic cloves, roughly chopped
- 1 tablespoon fresh sage, chopped (or substitute with thyme or rosemary)
- 1 cup celery, chopped (or substitute with diced fennel bulb)
- 3 tablespoons flour
- 1 1/2 cups warm flavorful veggie broth (see notes)
- 1 cup almond milk (or soy, oat, or regular milk)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- A big handful of lacinato kale, chopped (big stems removed)
- 1 cup cooked lentils (or substitute with frozen peas, using black caviar lentils, French green, or brown lentils)
- A pinch of nutmeg
- 1 sheet puff pastry, thawed (about 250 grams, roughly 9"x11")
- Olive oil for brushing (or use egg wash if not vegan)
Directions:
- Start by cooking 1/2 cup dry lentils in salted boiling water until they are tender. You can do this ahead of time and chill them overnight in the fridge if you prefer.
- Preheat your oven to 400°F (200°C).
- Peel and dice the butternut squash into 1-inch cubes, and prepare the carrots and parsnips into 1/2 inch cubes. This helps them roast more evenly.
- Toss the diced vegetables in a bowl with olive oil, salt, and pepper. Spread them on a parchment-lined sheet pan and roast for about 25-35 minutes until tender.
- In a 10-12 inch ovenproof skillet, heat the remaining olive oil over medium heat. Sauté the diced onion for 3-4 minutes before adding the garlic, celery, and sage. Cook until the onions are golden.
- Sprinkle flour over the sautéed mixture and stir it in, toasting for 1-2 minutes. Gradually add the warm veggie broth while whisking over low heat until the mixture thickens.
- Stir in the almond milk and bring it to a simmer, then turn off the heat. Season generously with salt, pepper, and a pinch of nutmeg.
- Gently fold in the roasted vegetables, chopped kale, and cooked lentils. If the mixture feels too thick, add a splash of almond milk or veggie broth to loosen it up.
- On a floured surface, unroll the puff pastry dough. Roll it out slightly to cover your skillet. Place the pastry over the filling, folding up the corners, and cut a few slits for venting. Brush the top with olive oil or an egg wash.
- Bake on the middle rack at 400°F (200°C) for 20 minutes, then lower the heat to 350°F (175°C) and bake for an additional 10 minutes, or until the pastry is golden and flaky.
How to Serve Lentil Pot Pie
Serve the Lentil Pot Pie hot out of the oven. You can enjoy it on its own or pair it with a fresh salad for a complete meal. A dollop of vegan sour cream or a sprinkle of fresh herbs can elevate the experience even more.
How to Store Lentil Pot Pie
If you have leftovers, let the pie cool completely, then cover it with plastic wrap or aluminum foil. Store it in the refrigerator for up to 3 days. You can also freeze the pot pie before baking. Wrap it tightly and freeze for up to a month, then bake it directly from frozen, adding extra time as needed.
Tips to Make Lentil Pot Pie
- Make sure to chop your vegetables in uniform sizes for even cooking.
- You can swap out vegetables based on your preference or what you have on hand.
- If you prefer a thinner filling, don’t hesitate to add more broth or milk until you reach your desired consistency.
Variation
Add some spice to your Lentil Pot Pie by mixing in some chopped chili peppers or cayenne pepper to the filling. You can also experiment with different herbs, such as oregano or basil, for varied flavors.
FAQs
Can I use a different type of pastry?
Yes, you can use a pie crust or biscuit topping if you prefer.
Is this recipe vegan?
Yes, as long as you use plant-based milk and olive oil instead of butter. If using an egg wash, ensure you substitute with a vegan alternative.
How can I make this recipe gluten-free?
Substitute traditional flour with a gluten-free flour blend and ensure the puff pastry is gluten-free as well.
