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Spiced Lentil, Squash & Spinach Pie

Whether you’re a veggie or not we think you’ll love this vegetarian pie. It’s warm and comforting with an extra added kick of spice.

Difficulty Medium
Time 1.5 hours
Serves 4
Diet Vegetarian
  • 1 large onion (diced)

    4 garlic cloves (chopped)

    50g ginger (peeled and chopped)

    Splash of oil

    1 tsp cumin

    1½ tsp turmeric

    ¼ tsp cinnamon

    1 red chilli diced

    250g red lentils

    300g butternut squash (peeled & diced) – if you don’t have butternut squash then sweet potato, or parsnip (or any sweet root vegetable) would also work well!

    600ml vegetable stock

    300g spinach

    1 lemon

    1 small bunch coriander

    1 jar of Baxters Pineapple, Coconut & Zesty Lime Chutney

    1 roll premade shortcrust pastry

    1 egg

Chef Selections Pineapple, Coconut & Zesty Lime Chutney
Pineapple Coconut Zesty Lime
View product

Sweat the onion, garlic and ginger in a little oil until softened without colour.

Add spices and chilli and cook for a further minute.

Add lentils and squash, cook for 1 minute then add the stock.

Cover and cook for 20 minutes until lentils and squash are soft and almost all the liquid is absorbed.

Add the spinach to this and mix well before finishing with lemon juice, coriander & seasoning and setting aside to cool.

Meanwhile, line a pie dish with the pastry, saving enough to use on the top.

Half fill with the cooled lentil filling, add 5-6 tbsp of the chutney as a layer and then top with the rest of the filling.

Top the pie with pastry and crimp the edges.

Brush with an egg glaze and bake at 180°C for 25 minutes until the pastry is golden and crisp.

Tip

Once the pie mix is ready, leave it to cool and place in a sieve to remove any excess water before putting into pastry to avoid a soggy bottom. Mary Berry would not approve!

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