plantbased vegetarian autumn dinner lunch winter

lentil pie

ready in: 1 hour

servings: 3-4

by: Ceres Organics

Stuck for mid-week meal ideas? Try our savoury lentil pie recipe! It’s a hearty dish filled with umami flavour that the whole family will love. 


  • Ceres Organics Extra Virgin Olive Oil
  • 1 1/2 small brown onion
  • x3 garlic cloves
  • 2 1/2 cups white button mushrooms
  • 1 large carrot
  • 2 1/4 cups vegetable stock, liquid
  • 1 tbsp dried mixed herbs
  • 2 tbsp Ceres Organics Tomato Paste
  • 1 cup Ceres Organics Dried Red Lentils
  • 1 tbsp Ceres Organics Tamari Soy Sauce
  • 1 sheet flaky puff pastry
  • Ceres Organics Tomato Sauce to serve


  1. Preheat the oven to 200°C. Take out the puff pastry to thaw.
  2. Finely dice the onion, grate the carrot, slice the mushrooms and crush the garlic cloves.
  3. In a large pan, heat the olive oil over a medium heat. Add in the garlic and onion and sauté for a few minutes.
  4. Add the mushrooms and carrot to the pan and continue cooking for 2-3 minutes.
  5. Pour in the stock, lentils, tomato paste, mixed herbs and soy sauce. Season well with salt and pepper. Bring the mixture to a boil, then let it simmer for 20-25 minutes or until the lentils are cooked through.
  6. Pour the lentil mixture into a pie dish. Roll out the pastry if needed, then cover the top of the pie with pastry, sealing the edges using your fingers or a fork. Slit some holes in the pastry to create air vents.
  7. Place the pie in the oven to bake for 25-30 minutes or until golden. Serve with tomato sauce.


products used