Lentil Tomato Pie
Hearty, wholesome, and full of bold flavors, this Lentil Tomato Pie is the ultimate plant-based comfort food. Packed with protein-rich lentils, vibrant vegetables, and aromatic spices like smoked paprika and cumin, this savory pie combines nourishing ingredients with a rich and satisfying tomato filling. Nestled inside a flaky pie crust and finished with a golden, plant-based glaze, it's an irresistible meal that’s perfect for weeknight dinners or a cozy weekend gathering. Simple yet impressive, this recipe is made with a mix of pantry staples and fresh veggies, making it as convenient as it is delicious. Serve it warm with a side salad for a complete, crowd-pleasing vegan meal that’s sure to impress.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced onion
- 1 medium, diced carrot
- 1 diced celery stalk
- 2 minced garlic cloves
- 14 ounces (1 can) canned diced tomatoes
- 2 tablespoons tomato paste
- 1 cup (rinsed and drained) dried lentils
- 2.5 cups vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 0.5 teaspoon (or to taste) salt
- 0.25 teaspoon (or to taste) black pepper
- 0.5 cup frozen peas
- 1 9-inch (store-bought or homemade) premade unbaked pie crust
- 2 tablespoons (for brushing) unsweetened plant-based milk
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large skillet or saucepan over medium heat.
Add the diced onion, carrot, and celery, and sauté for 5-7 minutes until softened.
Stir in the minced garlic, and cook for 1 minute until fragrant.
Add the canned diced tomatoes (including juice), tomato paste, lentils, vegetable broth, soy sauce, smoked paprika, ground cumin, dried thyme, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low and simmer for 25-30 minutes, or until the lentils are tender and most of the liquid has been absorbed.
Stir in the frozen peas and set the mixture aside to cool slightly.
Roll out your pie crust and line a 9-inch pie pan with it, trimming any excess dough.
Spoon the lentil and tomato filling into the pie crust, spreading it evenly.
If desired, use additional pie crust dough to create a lattice or decorative topping over the filling.
Brush the top of the pie or crust with the plant-based milk to help with browning while baking.
Place the pie on the middle rack of the preheated oven and bake for 30-35 minutes, or until the crust is golden brown.
Remove the pie from the oven and let it rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 752 mg | 33% | |
| Total Carbohydrate | 56.0 g | 20% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 8.0 g | ||
| Protein | 14.8 g | 30% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 739 mg | 16% | |
*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.
