Recipes

Lentil Pot Pie

Slice of lentil pot pie in front of whole pie
I'm Denise!

My mission is to reduce animal suffering in the world and help you be healthier, one plate at a time!  I created this space to celebrate delicious mostly plant-forward recipes.  I don't believe you have to be "perfect" to make a difference.  Come on along and let's  take small steps to a healthier, more compassionate lifestyle!

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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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Hey there! 

I'm Denise.
Let's get cooking!

I'm so glad you're here!  I created this space to share mostly plant-based recipes and easy tips for a feel-good lifestyle!  I'm all about progress over perfection.  There's room here for you, whether your are a long-time vegan, a sometimes-wanna-be-vegetarian, or just someone who wants to add more veggies to their diet.  Let's have some fun! 

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