Vegan Lentil Pie

  • 2/3 cup French green lentils
  • 1 2/3 cup whole wheat flour
  • ½ cup coconut oil
  • 100ml ice water
  • 20ml apple cider vinegar
  • 1 leek, sliced
  • 2 garlic cloves, crushed
  • 1 tsp garam masala
  • 1 tsp ground cumin seeds
  • 1 tsp ground coriander seeds
  • 1 tsp ground fennel seeds
  • 1 tin chopped tomatoes
  • 1 large carrot, diced
  • 2 field mushrooms, chopped
  • ½ cup sultanas
  • ½ bunch silverbeet 
  • large handful coriander


Soak lentils for 1-3 hrs.

Pastry –

In a bowl, add the cold coconut oil to the flour and rub with your fingertips until it becomes the texture of sand. Mix the vinegar and water together. Then add this mixture to the dough 1 tablespoon at a time, stirring but without over working. The dough should come away from the sides of the bowl. Squeeze into a tight ball, cover in plastic wrap and refrigerate for an hour or more if desired.

Filling –

Sauté leek and garlic in coconut oil until it’s soft and beginning to brown. Add spices and sauté quickly before adding the tomatoes.  Add the drained lentils and 2 cups of water and bring to the boil. Allow to simmer for 12 minutes before adding the carrots. After another 5 minutes add the mushrooms, sultana’s, salt and pepper to taste. Turn the heat off after 3 minutes and stir in spinach and coriander. The residual heat will wilt the spinach, you do not want to cook it too much as it will be going in the oven.

Roll the pastry out in two portions, about 3-4mm thickness. This may be a little tricky at first but persist and it should come together nicely. Line the bottom of a pie dish with pastry and pour in filling. Cover with the remaining pastry and poke air holes in the top.

 Bake in a moderate oven for 35 minutes or until pastry is crisp and golden.

 Serves 4-6