Lentil Pie Recipe

Lentils: These are the main protein source in the dish, providing a hearty and filling base.

Onion: Adds a sweet and savory flavor to the pie.

Garlic: Enhances the overall taste with its pungent aroma.

Carrot: Adds a subtle sweetness and a bit of crunch.

Celery: Provides a slight bitterness and a crunchy texture.

Vegetable broth: Adds depth and moisture to the lentil mixture.

Thyme: A fragrant herb that pairs well with the other ingredients.

Rosemary: Adds a pine-like flavor that complements the thyme.

Olive oil: Used for sautéing the vegetables, adding a rich flavor.

Mashed potatoes: Creates a creamy and comforting topping for the pie.

When preparing the mashed potatoes for the topping, ensure they are smooth and lump-free for an even and attractive finish. To achieve this, use a potato ricer or a fine mesh sieve. Additionally, consider adding a bit of butter and milk to the mashed potatoes to make them creamier and easier to spread over the lentil mixture.

• Lentils - Substitute with chickpeas: Chickpeas provide a similar texture and protein content, making them a great alternative to lentils.

• Onion - Substitute with leeks: Leeks offer a milder flavor and can be used in the same quantity as onions.

• Garlic - Substitute with shallots: Shallots have a subtle garlic flavor and can be used to add depth to the dish.

• Carrot - Substitute with parsnips: Parsnips have a similar texture to carrots but offer a slightly sweeter taste.

• Celery - Substitute with fennel: Fennel provides a crunchy texture and a slight anise flavor, which can add a unique twist to the dish.

• Vegetable broth - Substitute with mushroom broth: Mushroom broth adds a rich, umami flavor that complements the other ingredients well.

• Thyme - Substitute with oregano: Oregano has a robust flavor that can effectively replace thyme in most recipes.

• Rosemary - Substitute with sage: Sage offers a slightly different but equally aromatic flavor that pairs well with the other herbs.

• Olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative to olive oil.

• Mashed potatoes - Substitute with mashed cauliflower: Mashed cauliflower provides a similar creamy texture while being lower in carbs and calories.

• Allow the lentil pie to cool completely before storing. This prevents condensation, which can make the mashed potatoes topping soggy.

• For short-term storage, transfer the lentil pie to an airtight container. Refrigerate for up to 3-4 days. Reheat in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through.

• For freezing, wrap the lentil pie tightly in plastic wrap, then in aluminum foil to prevent freezer burn. Label with the date and contents. Freeze for up to 2-3 months.

• When ready to eat, thaw the lentil pie in the refrigerator overnight. Reheat in the oven at 350°F (175°C) for 25-30 minutes, or until the mashed potatoes are golden brown and the filling is hot.

• For individual portions, cut the lentil pie into slices before freezing. Wrap each slice in plastic wrap and place in a freezer-safe bag. This allows you to reheat single servings as needed.

• To maintain the best texture, avoid microwaving the lentil pie directly from frozen. Instead, let it thaw first and then reheat in the oven.

• If you prefer a crispier topping, broil the mashed potatoes for the last 5 minutes of reheating. Keep a close eye to prevent burning.

• For added flavor, sprinkle some grated cheese or herbs on top before reheating. This can enhance the taste and presentation of your lentil pie.

• Always check the internal temperature of the lentil pie to ensure it reaches at least 165°F (74°C) before serving, especially when reheating from frozen.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover lentil pie in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the mashed potatoes from drying out.
  4. Heat for about 20-25 minutes, or until the lentil mixture is heated through and the top is golden brown.
  5. Remove the foil for the last 5 minutes if you want a crispier top.

• Microwave Method:

  1. Place a portion of the lentil pie on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to keep moisture in.
  3. Heat on medium power for 2-3 minutes, checking halfway through.
  4. Stir the lentil mixture slightly to ensure even heating.
  5. Continue heating in 1-minute intervals until thoroughly warmed.

• Stovetop Method:

  1. Scoop the lentil mixture into a skillet or saucepan.
  2. Add a splash of vegetable broth or water to keep it from drying out.
  3. Heat over medium-low, stirring occasionally, until warmed through.
  4. For the mashed potatoes, you can reheat them separately in another pan with a bit of olive oil or butter to prevent sticking.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place a portion of the lentil pie in the air fryer basket.
  3. Heat for 5-7 minutes, checking halfway through to ensure even heating.
  4. If the mashed potatoes start to brown too quickly, cover them with a small piece of aluminum foil.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the lentil pie in a toaster oven-safe dish.
  3. Cover with aluminum foil to retain moisture.
  4. Heat for 15-20 minutes, or until the lentil mixture is hot and the top is slightly crispy.
  5. Remove the foil for the last few minutes if you prefer a golden top.

• Oven: Used to bake the lentil pie at 375°F (190°C) until the top is golden brown.

• Large pan: Essential for sautéing the onion, garlic, carrot, and celery, and for simmering the lentil mixture.

• Baking dish: Used to transfer the lentil mixture and to spread the mashed potatoes on top before baking.

• Pot: Needed to cook the lentils in boiling water until tender.

• Colander: Useful for draining the cooked lentils.

• Knife: Required for chopping the onion, mincing the garlic, and dicing the carrot and celery.

• Cutting board: Provides a surface for chopping and dicing vegetables.

• Wooden spoon: Ideal for stirring the vegetables and lentil mixture while cooking.

• Measuring cups: Used to measure out the lentils, vegetable broth, and mashed potatoes accurately.

• Measuring spoons: Necessary for measuring the thyme, rosemary, olive oil, salt, and pepper.

• Masher: Used to mash the potatoes for the topping.

• Mixing bowl: Handy for mixing ingredients if needed.

Pre-cook the lentils: Cook the lentils in advance and store them in the refrigerator. This will save you time on the day you plan to make the lentil pie.

Chop vegetables ahead: Dice the onion, carrot, and celery the night before and store them in airtight containers.

Use pre-made mashed potatoes: Opt for store-bought mashed potatoes to save time on preparation.

Batch cook: Make a larger batch of the lentil mixture and freeze portions for future use.

Simmer efficiently: Use a pressure cooker to speed up the simmering process.