Friday, 20 December 2013


“I did not become a vegetarian for my health, I did it for the health of the chickens.” - Isaac Bashevis Singer

Lentil Pie


4 small potatoes
1/3 cup olive oil
1 onion
1 large leek (white part only, finely chopped)
10 mushrooms, finely chopped
1 tablespoon plain flour
3 cups vegetable stock
pinch fresh or dried thyme
pinch freshly ground pepper
100mL thickened cream
400g boiled lentils
2 sheets ready- rolled puff pastry
1 tablespoon butter

Peel the potatoes and boil on medium heat until tender.
Heat olive oil in large saucepan, add chopped onion, leek and chopped mushrooms and heat for 10 minutes making sure they do not brown.
Stir in flour and stir constantly until the sauce thickens up. Add 2 cups of the vegetable stock. Simmer for 10 minutes. Add rest of stock if it’s too thick.
Add the thyme, pepper, cream and stir. Simmer for another 10 minutes, stirring now and then. Keep checking to make sure it does not stick to the pan.
Drain potatoes, chop into small chunks and add to saucepan.
Add the lentils, stir. Simmer for 5 minutes or until desired consistency, making sure it’s not too watery. Turn heat off and let it sit for 10 minutes to thicken up.
Meanwhile take puff pastry out of the freezer and let it thaw.
Get out a large baking dish and pour the mixture in, then top with puff pastry. Brush with butter (or egg). Alternatively, you can bake in individual ramekins or little pots.
Cook in 180˚ C oven until the puff pastry is golden brown (about 30 minutes). Serve from the baking dish.

This post is part of the Food Friday meme,
and also part of the Food Trip Friday meme.

1 comment:

  1. that looks delicious! i have seen lentils being sold in the groceries, but haven't tried them (yet). must try and compare them with mung beans ... :)

    appreciate much your sharing and linking over at Food Friday!
    happy 2014!!