Lentil and Tomato Pie
Savor the comforting flavors of this hearty Lentil and Tomato Pie, a cozy, plant-based dish that’s perfect for family dinners or as a crowd-pleasing potluck addition. This savory pie features a rich, aromatic filling of tender lentils, juicy diced tomatoes, and fragrant spices like thyme, oregano, and paprika, all enveloped in a golden, flaky pie crust. With a robust blend of sautéed vegetables, a touch of tomato paste for depth, and a creamy, buttery finish thanks to the double-crust design, this recipe is both rustic and refined. It’s simple to make using pre-made pie dough yet brimming with homemade charm. Perfect for vegetarians and easily adaptable for vegans, this wholesome dish takes just an hour to prepare and serves up to six. Whether served with a crisp green salad or enjoyed on its own, this Lentil and Tomato Pie is a comforting classic you’ll want to make again and again.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 medium carrot, diced
- 1 celery stalk, diced
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 2 cups cooked green or brown lentils (drained and rinsed if using canned)
- 15 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 0.5 cup vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons all-purpose flour (for dusting)
- 2 rolls pre-made pie crust dough
- 2 tablespoons unsweetened non-dairy milk (or regular milk for brushing)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery, and sauté for 5-7 minutes until softened.
Stir in the minced garlic, thyme, oregano, and paprika. Cook for an additional minute until fragrant.
Add the cooked lentils, diced tomatoes (with their juice), tomato paste, and vegetable broth to the skillet. Stir well to combine.
Season with salt and black pepper. Bring the mixture to a simmer and let it cook for 10 minutes, stirring occasionally, until thickened. Remove from heat and let it cool for 5-10 minutes.
Lightly flour a clean surface and roll out one of the pie crusts. Fit it into a 9-inch pie dish, trimming any overhanging edges.
Spoon the lentil and tomato filling into the prepared crust, spreading it out evenly.
Roll out the second pie crust and carefully place it over the filling. Seal and crimp the edges to close the pie. Cut a few small slits in the top crust to allow steam to escape.
Brush the top crust with the non-dairy milk (or regular milk) for a golden finish.
Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the pie to cool for 5-10 minutes before slicing and serving.
Nutrition Facts
Calories |
3516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.9 g | 241% | |
| Saturated Fat | 55.8 g | 279% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 5267 mg | 229% | |
| Total Carbohydrate | 381.4 g | 139% | |
| Dietary Fiber | 58.8 g | 210% | |
| Total Sugars | 44.0 g | ||
| Protein | 76.8 g | 154% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 440 mg | 34% | |
| Iron | 29.8 mg | 166% | |
| Potassium | 3817 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
