Recipe: Lenten Vegetable Lentil Pie step by step with pictures | Handy.Recipes

Lenten Vegetable Lentil Pie

Cooked Lenten Vegetable Lentil Pie

Nutritional Value

Lenten vegetable and lentil filled pie under a potato cap. A hearty, tasty, hearty pie like this. Few doughs and lots of juicy toppings. And you wouldn't know right away that it's a Lenten pie. Try it!

Author of the recipe

Ingredients for Lenten Vegetable Lenten Pie


  • Wheat flour / Flour (+ - 10 g) - 350 g
  • Vegetable oil - 150 ml
  • Water - 150 ml
  • Salt - 1/2 teaspoon


  • Lentils - 100 g
  • Potatoes - 600 g
  • Carrots - 100 g
  • Onions - 200 g
  • White cabbage / Cabbage - 200 g
  • Tomato - 200 g
  • Vegetable oil - 2 tablespoon
  • Salt - to taste
  • Spices - to taste

How to cook Lenten Vegetable Pie with Lentils step by step with photos

Rinse lentils under running water and boil until tender. I use green lentils TM "Agro-Alliance" Extra. Flip the lentils in a sieve and drain until soft.

Boil and mashed potato potatoes. Salt to taste. You can strain the puree through a sieve.

Grate carrots on a coarse grater and fry in heated oil for a few minutes. Keep the heat on.

Add finely chopped onion to the carrots...

... Shredded cabbage. Fry them for a few minutes.

Then put the chopped tomatoes into the pan, stir the vegetables, turn the heat down to medium, cover the pan and stew, stirring occasionally, until the courgette is soft. If the vegetables do not give enough juice, pour a little water into the pan.

While the pie filling is simmering, prepare the dough. Very cold water (ice cold!) Beat with vegetable oil until the consistency of emulsion. You can put the water in the freezer beforehand. The butter should ideally be corn oil. But sunflower or rapeseed would also be good.

Sift flour and mix with salt. Pour the butter emulsion into the flour and knead into a soft, fluffy dough. The dough should not stick to your hands or work surface. There is no need to knead the dough for a long time.

Wrap the dough in clingfilm or put it in a container and cover it. Leave it on "let it rest" let it rest for about 25-30 minutes.

Stir in the lentils, season with salt, pepper, garlic powder, paprika and season with your favorite spices. Or your favorite spices. Coriander, sumac, and hops would be good.

"Rested" Roll out the dough thinly and place it in the cake pan with a rolling pin. The diameter of the mold is 24 to 26 centimeters. Place the dough in the mold, forming high rims. Line the mold with parchment. Place cooled lentil and vegetable filling in the pastrypan.

Then put the mashed potatoes evenly on top. This time I decided to decorate the pie: I put half of the potatoes in a culinary bag and mashed them through the nozzle. You don't have to do that, of course.

Bake the cake in a preheated 180° oven for 30-35 minutes. Take into account the power of your appliance.

Let the ready cake cool in the form for about ten minutes, then gently take it out of the form and cool it completely on the rack. Done and ready to serve!

Nutritional Value:

Whole Dish:
3605.5 Calories
77.9 g
156.5 g
479.6 g
175 Calories
3.8 g
7.6 g
23.3 g

Salt, Vegetable Oil, Flour, Potatoes, Onions, Spices, Tomatoes, Carrots, Water, Vegetable, Cabbage, Bread, Rich, Lentil, Lentils, Cakes, Dough

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