Years ago, my family ate a late dinner in a small restaurant in Kentucky. I can’t recall which city we were in (Louisville? Lexington?) and I sure don’t remember the name of the restaurant, but the chef’s special that night was a Lentil Pot Pie. It was so good that I came home and made my own version, which has become something of a family favorite. It’s even been on the table for a few holiday meals.

Feel free to change it up with whatever vegetables you have. My kids prefer this version with russet potato, but sometimes I like to use a sweet potato instead. Use your favorite homemade pie crust or one from the store (just read the labels, some of the ones in the store contain something called beef tallow – ew). We like to top it with a little Siracha.

Lentil Pot Pie

Ingredients

• 2 uncooked pie crusts
• 2 T Extra Virgin Olive Oil
• 1 medium onion, chopped
• 2 celery stalks, diced
• 1/2 c finely sliced carrot
• 1 c sliced mushrooms
• 1 T minced garlic
• 1 russet potato, cut in 1/2 in cubes
• 2 c cooked lentils
• 1/4 c red wine
• 1/4 c vegetable broth
• 1 T soy sauce
• 1 tsp dried thyme
• 1 tsp Kosher salt
• 1/4 tsp freshly ground pepper
• 3 T cornstarch
• 1 1/2 c spinach
• 3/4 c frozen peas, thawed
• Siracha for serving (optional)

Instructions

Heat oven to 450 degrees.

Line an ungreased pie plate with one of the uncooked pie crusts. Set aside.

In a large pan, heat the olive oil over medium-high heat. Add the onion, celery, carrots, mushrooms, garlic, and potato. Cook, stirring frequently, until all of the vegetables are soft and the mushrooms have shrunken – about 5 minutes.

Add the lentils along with wine, broth, soy sauce, thyme, salt, and pepper. Cook and stir until heated through and the wine has evaporated, about 3 minutes.

In a small cup or bowl, combine the cornstarch with 3 tablespoons of cold water. Stir until the cornstarch has dissolved, then stir into the lentil mixture until combined.

Add the spinach leaves; cook and stir until wilted, about 2-3 minutes.

Stir in the peas. and remove from heat.

Spoon the mixture into the prepared pie crust. Top with the second crust; crimp the edges to seal. Cut vents into the top crust.

Bake at 450 for about 25 minutes (you may need to tent the edges after about 10-15 minutes to prevent overbrowning).

Serve warm; top with Siracha, if desired.

Tiptoeing into a plant-based diet? You’re welcome here!

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