This vegetarian lentil pot pie is the epitome of comfort food for colder weather. Savory lentils and mixed vegetables are cooked up in a flavorful sauce and then capped with a sheet of puff pastry. I feel that puff pastry really makes this otherwise humble vegetarian lentil pot pie something special. So special, I think it could stand in for turkey as an entree for your vegetarian friends at Thanksgiving this year! (I know I would be excited to see this pot pie waiting for me on the table at Thanksgiving.)
The filling for this lentil pie can easily be adapted to whatever chopped vegetables you may have on hand. I’m thinking mushrooms would be a great addition! The frozen mixed vegetables I bought from the store included green beans, carrots, corn and green peas. The fiber and protein from the lentils and mixed vegetables is sure to fill you up without weighing you down. If you can’t find puff pastry, feel free to substitute with a sheet of store-bought or homemade pie crust.Print
This vegetarian lentil pot pie topped with a flakey and butter sheet of puff pastry is simple and elegant enough to serve as an entree this Thanksgiving.
For the Lentils:
- 1 cup brown lentils
- 2 1/2 cups vegetable broth
For the Filling:
- 1 tablespoon olive oil
- 1/2 yellow onion, chopped
- 2 cloves garlic, minced
- 16 oz. bag of frozen mixed vegetables
- 2 tablespoon flour
- 2 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon rosemary
- 1/8th teaspoon salt
- 1/8th teaspoon ground black pepper
- 1 (14 oz.) sheet of puff pastry, thawed
- Preheat the oven to 450 degrees Fahrenheit.
- In a medium saucepan, add the lentils and broth. Bring to a simmer and cover. Cook for 20-25 minutes or until broth is absorbed and lentils are tender.
- While the lentils are cooking, head the olive oil in a skillet. Add the onion and cook 3-5 minutes or until tender and translucent. Stir in the garlic and cook another 1 minute.
- Stir in the mixed vegetables and cook for 5 minutes. Stir in the flour, tossing to coat the vegetables.
- Pour in the broth, stirring continuously. Add the herbs (oregano, thyme, rosemary), salt, and pepper. Bring to a simmer and cook until sauce thickens. Stir in the cooked lentils.
- If using an oven safe skillet, drape puff pastry over the filling in the skillet and trim the edges as needed. You can also transfer filling to an 8″x8″ glass baking dish and cover with puff pastry sheet.
- Cut slits into the puff pastry for steam to escape and bake for 10-12 minutes or until pastry starts to brown.
- Turn the oven temperature down to 375 degrees Fahreneit and continue to bake another 20-25 minutes or until puff pastry is golden brown.
- Allow to cool 5-10 minutes before cutting and serving.