Savory Lentil Pot Pie
A hearty savory lentil pot pie featuring flavorful vegetables and a comforting pie crust topping, perfect for a satisfying vegetarian main dish or cozy family meal.
Ingredients
- 6 cups water ⓘ
- 2 packages Geo Washington broth ⓘ
- 1 medium onion, diced
- 2 to 3 fresh carrots, cut French-style
- 2 stalks celery, diced ⓘ
- 4 uncooked potatoes, cut French-style ⓘ
- 3 tablespoons flour ⓘ
- 3 tablespoons margarine (Nucoa) ⓘ
- 2 cups cooked lentils ⓘ
- 1/2 teaspoon sage ⓘ
- 1/4 teaspoon parsley ⓘ
- 1 teaspoon salt ⓘ
- Pie crust topping ⓘ
Instructions
- Cook diced onion, French-style carrots, and diced celery in water with broth until about half done.
- Add the uncooked potatoes and continue cooking until vegetables are tender.
- In a frying pan, brown the flour and blend it with margarine until smooth.
- Gradually add 1 cup of hot liquid from the cooked vegetables to the flour-margarine mixture, stirring constantly.
- Cook until the mixture thickens, then combine it with the rest of the vegetable mixture.
- Add cooked lentils, sage, parsley, and salt to the mixture and stir well.
- Ensure the mixture has a thin consistency.
- Pour the filling into a large casserole or baking pan.
- Cover with pie crust topping and bake in a 350°F oven until the crust is golden brown.
Tips & Substitutions
For a richer flavor, consider using vegetable broth instead of water. You can substitute the margarine with olive oil or vegan butter for a dairy-free option. If you prefer a thicker filling, add an extra tablespoon of flour to the roux. Keep an eye on the pie crust to prevent over-browning; you can cover the edges with foil if necessary.
Serving Suggestions
Serve this savory lentil pot pie with a fresh green salad or steamed vegetables for a balanced meal. It pairs beautifully with a side of mashed potatoes or a hearty bread. For a comforting touch, drizzle a bit of barbecue sauce over the pie before serving for extra flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the pot pie in the oven at 350°F until warmed through, which helps maintain the crispiness of the crust. You can also microwave individual servings, but the crust may become soft.
Nutrition & Diet Analysis (per serving)
Each serving of Savory Lentil Pot Pie contains roughly 2086 calories, with 35g protein, 221g carbohydrates, and 120g fat. It is an excellent source of potassium (101% of the Daily Value), dietary fiber (82% of the Daily Value), and vitamin C (71% of the Daily Value). Note that it is relatively high in sodium, at 963mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this pot pie ahead of time?
Yes, you can prepare the filling and assemble the pie crust a day in advance. Store the filling in the refrigerator and cover it with the pie crust just before baking. This allows the flavors to meld while keeping the crust fresh and flaky.
What type of lentils should I use?
For this recipe, brown or green lentils are ideal as they hold their shape well during cooking. Avoid red lentils, as they tend to break down and become mushy, which can affect the texture of your pot pie.
Can I freeze the lentil pot pie?
Absolutely! Assemble the pot pie without baking it, wrap it tightly in plastic wrap and foil, and freeze for up to three months. When ready to bake, thaw it overnight in the refrigerator and then bake as directed for a delicious, homemade meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).