Lentil pie

Lentil pie

Hey pixels!! This is one of the first recipes I learnt to make when I stoped eating meat, about four years ago. It’s yummy and easy to make. And it has lentils!! Wow!!

lentil pie 4

Now I want to share it with all of you, my happy pixels. I hope you enjoy it as much as I do. It requires to use the oven, so soon it will be too warm for that. But not now, I still bake my food all this month (and during Summer too, I love baking too much).

Ingredients (serves 2-3):

  • 1 can cooked lentils (about 215g)
  • 1 small can mushrooms (about 105g)
  • 1 small onion, sliced
  • 2 garlic cloves, minced
  • 3 canned tomatoes
  • 2 tablespoons tomato sauce
  • salt, sugar, oregano
  • potato pure flakes + the ingredients you need to cook them
  • grated cheese (I use emmental)



Preheat the oven at 180ºC

Drain the lentils; set aside.

Make the potato pure; set aside.

Cook the onion in olive oil for 5′. Add the garlic and cook 1′ more.

Add mushrooms, tomatoes and tomato sauce. Now it’s time to add oregano, salt and sugar. Cook 5′.

Add the lentils and cook 2′

Pour the lentil mixture in a greased baking pan. Cover with a potato pure layer. Sprinkle the emmental on top.

Bake for 25-30′

Note: this recipe is slightly adapted from Whyveg.com. Thanks for the inspiration:) My adaptation is not  vegan, but it can made evegan  easily.

Do you like the recipe? Are you going to try it at home? If you instagram a photo of your version, you can use the hashtag #thehappiestpixel

Published by Silvia Fuster

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