GLUTEN-FREE | DAIRY-FREE | VEGAN
My mother-in-law recently made me a most delicious lentil pie*. It had pastry casing and looked so pretty I almost didn’t want to eat it. But I did. With spring greens and mashed potato. Whilst I’m too lazy to do anything with pastry, it got me thinking – lentil pie would be the perfect healthy-ish comfort food. So I got experimenting and this happened!
It doesn’t take long to make and is perfect if you have a group of people over for dinner, especially if any are dairy or gluten-free. Lentils are also high in fibre, including dietary fibre so benefits the digestive system as well as helps lower cholesterol. It is also a good source of protein. Team it with sweet potato (which is better for you than normal potato) and you’ve got a delicious veg and lentil filled powerhouse of nutrients!
Also, depending on the veg you have lying around, you can add pretty much anything to the filling.
- 1 cup dried red lentils
- 1 can chopped tomatoes
- 1 can coconut milk
- 2 carrots
- 1 courgette
- 1 cup water
- 1/2 tsp cumin
- 1 flat tsp garam masala
- 2 cloves garlic
- 1 large white onion
- 2 tbsp coconut oil for frying
- 1 inch strip of VioLife cheese
- Preheat the oven to 200’C.
- Wash and chop the sweet potatoes into medium sized chunks. If you prefer, peel them first for a smoother topping.
- Add the sweet potato to a saucepan of water and put onto boil.
- Meanwhile, chop the onions and garlic up into small sections.
- Using the coconut oil, fry in a heavy-bottomed saucepan until the onion and garlic are soft.
- Add in the cumin and garam masala and mix well.
- Chop the carrots and courgette up finely.
- By this point the pan may be getting a little dry. If this is the case add in the water, followed by the carrots and courgette.
- Stir well for 5 minutes then add the can of tomatoes and can of coconut milk. Mix well thoroughly.
- Add in the red lentils, stir well and cover for 20 minutes.
- Meanwhile, check the sweet potato. It should be soft and ready for mashing!
- Drain the water from the sweet potato and mash well.
- Distribute the lentil filling into a pot, or several pots. Top with sweet potato mash and grate on a little vegan cheese.
- Place in the oven for 15 minutes until piping hot.
- Remove and let cool for a few minutes before serving, either on its own or with an extra portion of green vegetables.
This is also a dish that can be made in advance and kept in the fridge until required.
*She even made mini jam tarts with the leftover pastry!
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