Veggie Lentil Pie

Total Time
1hr 30mins
Prep 15 mins
Cook 1 hr 15 mins

Ingredients Nutrition


  1. Cook the lentils in boiling water until soft, about 1/2 an hour.
  2. Place the cauliflower, chile pepper, mushrooms, onion, tomatoes, brown sugar curry powder, salt and pepper in the bowl of a food processor; pulse until the vegetables are all finely chopped and mixed together with the spices.
  3. Mix the cooked lentils with the chopped vegetables.
  4. Spread in a greased Pyrex baking dish and set aside.
  5. Boil the potatoes until soft, mash.
  6. Mix in the eggs and the butter.
  7. Add salt and pepper to taste.
  8. Spread the mashed potatoes on top of the lentil mix; dust with paprika.
  9. Bake in a 350 degree oven for 45 minutes or until the potatoes are browned.


Most Helpful

I've been trying to incorporate more foods like lentils and dry beans into our diets, which is one of the reasons I selected this recipe...the other being, limited grocery money for the next 3 weeks and I already had everything for this recipe. My problem is that it wasn't well received by my family at all, but I don't think it was the recipe's fault. Instructions were clear and it looked lovely...everyone likes all of the ingredients (well...except DD#3, who isn't partial to anything legume), but the combination didn't work for my family at all. I also don't consider it a waste, as I did learn that although we all like chili pepper and mashed potatoes, we don't like them combined. I don't feel I can fairly rate this recipe, but I do wish I had taken a photo of this 'cause it certainly was pretty! Thank you for a great learning experience Mirj and the fun I had making this regardless.

Cindy Lynn February 28, 2004

This is a tasty lenil dish. The flavor is so fresh. I love lentil and curry and... well, everything in this recipe. I used 1 tsp Madras curry powder. I ran short of tomatoes (used only two small ones) so it wasn't as juicy as it was supposed to have been. It made a lot; two 9" deep dish pans. Maybe it should have been baked in one 13 x 9 pan. I just now noticed it says "10 servings." Nice recipe Mirj. I will make this often (with more tomatoes), and for a change of pace, I'll try using broccoli for the cauliflower. I think this recipe would allow for veggie variations. Thanks!

Kathy228 August 25, 2007

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