Name: Cheesy Red Lentil Pie with Cornmeal Pastry Recipe
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Ingredients: 350 g red lentils; 1 tbsp olive oil; 1 large onion (finely chopped); 2 cloves garlic (minced); 1 tsp dried oregano; 350 ml vegetable stock; 175 g mature cheddar cheese (sharp cheddar) (grated (vegetarian if required)); 1 pinch salt and black pepper; 1 medium free range eggs; 150 g salted butter (cubed); 225 g plain white flour (all purpose flour); 225 g fine corn meal; 2 medium free range eggs (beaten); 45ml ice cold water ((Up to))

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This cheesy red lentil pie is the most comforting thing you'll eat this week!

My recreation of the protein-rich recipe comes pretty close to the warming, delicious flavours I remember, but has a rather special cornmeal pastry that I developed in another recent experiment. As a family, we now prefer it over traditional shortcrust for pies like this.

Red lentil pie was my mum’s signature dish when we were little. I have fond memories of the smell wafting through from the kitchen after school.

Lots of people expect not to like lentils, but I wholeheartedly recommend trying this recipe – even my meat-eating husband, son and daughter wolf it down and every one of them asks for seconds.
Here’s what to do.

Ingredients

For the filling

350 g (12.3 oz) red lentils
1 tbsp olive oil
1 large (1) onion finely chopped
2 cloves garlic minced
1 tsp dried oregano
350 ml (11.8 floz) vegetable stock
175 g (6.2 oz) mature cheddar cheese (sharp cheddar) grated (vegetarian if required)
1 pinch salt and black pepper
1 medium free range eggs

For the pastry

150 g (5.3 oz) salted butter cubed
225 g (7.9 oz) plain white flour (all purpose flour)
225 g (7.9 oz) fine corn meal
2 medium free range eggs beaten
45ml ice cold water (Up to)

Equipment

Instructions

To make the filling

An hour or two before you start cooking, rinse the lentils well and then leave them in warm water to soak.

Warm the oil in a large saucepan over a low heat, then add the onion, garlic and oregano and fry until soft.

Drain and rinse the lentils and add to the pan.

Stir in the stock and turn up the heat. As soon as it boils, turn down to a simmer, cover and leave for 10 minutes – the lentils should absorb all of the liquor and turn soft and pale.

Take off the heat, stir in the grated cheese, season to taste.

Once the mixture has cooled a little, stir in one beaten egg then leave to cool completely.

To make the pastry:

Put the flour, cornmeal and cold, cubed butter into a bowl and rub into a crumb.

Add ¾ of the beaten eggs (keeping ¼ back for later) and cut into the crumb with a round knife.

Add the water a little a time until you can press the mix together to get a manageable dough.

Bring together and knead into smooth ball, wrap in clingfilm and put in the fridge for 15 minutes.

To assemble:

Preheat the oven to 200C/390F (180C/355F fan). Grab your chilled pastry and cut off one third, which you can rewrap. Roll the larger piece of dough out on a floured surface and until your disc is about 30cm wide.

Line a 23 cm nonstick quiche tin with the pastry and set aside, leaving the overhang untrimmed.

Tip the cooled red lentil filling into the pastry-lined dish and brush the exposed pastry edges with water.

Roll out the remaining pastry to form a disc just a couple of centimetres wider than you tip and place on top.

Press the edges with a fork to seal, then trim away any excess pastry.

Brush the top with the beaten egg you reserved earlier, then make a couple of slits in the centre with the end of a sharp knife.

Bake for 40 minutes until golden brown and cooked through.

Allow to cool a little before cutting into slices. Enjoy!

Fancy trying it? Let me know if you do! Here’s the recipe in printable form.

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4.6 from 7 votes

Cheesy Red Lentil Pie with Cornmeal Pastry Recipe

Lentil pie with a wonderfully original flavour and beautifully crisp crust makes for the perfect winter warmer.

Prep Time25

Cook Time40

Total Time1 5

Course: Pies and quiches

Cuisine: British

Diet: Vegetarian

Servings: 8 slices

Author: Emily Leary