Moroccan Spiced Lentil Pie

introduction

This Moroccan Spiced Lentil Pie is warm, simple, and full of flavor. It uses lentils, carrots, onion, and spices in a flaky puff pastry. The pie is good for a weeknight dinner or a casual meal with friends. For other pie ideas and desserts, you might also enjoy the best pecan pie on the site.

why make this recipe

Make this recipe when you want a filling meatless main that is easy and cheap. It cooks in one pot, uses pantry spices, and the puff pastry gives it a nice crisp top. It is a good choice if you want comfort food that comes together with little fuss. It pairs well with soups like chicken pot pie soup for a cozy meal.

how to make Moroccan Spiced Lentil Pie

Ingredients :
1 cup green or brown lentils, 1 onion, chopped, 2 carrots, diced, 2 cloves garlic, minced, 2 teaspoons cumin, 1 teaspoon coriander, 1 teaspoon cinnamon, Salt and pepper to taste, 1 cup vegetable broth, 1 tablespoon olive oil, 1 sheet puff pastry, Fresh cilantro for garnish

Directions :

1. Preheat the oven to 400°F (200°C).
2. In a pot, heat the olive oil over medium heat. Add the chopped onion and carrots and sauté until softened, about 5-7 minutes.
3. Stir in the minced garlic, cumin, coriander, cinnamon, salt, and pepper. Cook for another minute until fragrant.
4. Add the lentils and vegetable broth to the pot and bring to a simmer. Cover and cook until the lentils are tender, about 20-25 minutes.
5. Once cooked, remove from heat and let cool slightly.
6. Roll out the puff pastry and line a pie dish with it, leaving some overhang.
7. Fill the pie crust with the lentil mixture and fold the pastry over to seal.
8. Cut slits on the top of the pastry for steam to escape.
9. Bake in the preheated oven for 25-30 minutes or until golden brown.
10. Let cool slightly before slicing. Garnish with fresh cilantro and serve warm.

how to serve Moroccan Spiced Lentil Pie

Serve the pie warm. Cut into wedges and place on plates. A light salad or steamed vegetables work well on the side. For a full meal, finish with a small sweet treat such as Boston cream pie cookies.

how to store Moroccan Spiced Lentil Pie

Let the pie cool to room temperature. Cover it with foil or place in an airtight container. Store in the fridge for up to 4 days. To reheat, warm in a 350°F (175°C) oven until heated through, about 10-15 minutes. You can freeze slices wrapped well for up to 2 months; thaw in the fridge before reheating.

tips to make Moroccan Spiced Lentil Pie

• Use green or brown lentils; they hold shape better than red lentils.
• Do not add too much broth; the filling should be thick so the pastry stays crisp.
• Let the filling cool a bit before filling the pastry to avoid soggy bottom.
• Brush the pastry with a little oil or milk for a golden top.

variation (if any)

• Add chopped roasted sweet potato for extra sweetness and texture.
• Stir in a handful of chopped spinach at the end of cooking for more greens.
• Use a whole wheat puff pastry or top with phyllo for a different texture.

FAQs

Q: Can I use canned lentils?
A: Yes. Drain and rinse canned lentils and add them at step 5. You may need less broth and less cooking time.

Q: Is this vegan?
A: Yes, if you use a vegan puff pastry. Check the pastry label to be sure.

Q: Can I make this gluten free?
A: Use a gluten-free pastry sheet or make a savory gluten-free crust. The filling is already gluten free.

Q: How spicy is it?
A: The spices are warm but not hot. Add a pinch of cayenne if you want heat.

Q: Can I prepare the filling ahead?
A: Yes. Cook the filling a day ahead and store in the fridge. Fill and bake the pie when ready.

Conclusion

If you want a version that adds sweet potato and a slightly different take, see this tested recipe for a similar dish with sweet potato on Moroccan Spiced Lentil Pie with Sweet Potato.

Moroccan Spiced Lentil Pie

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• Author: kaoucheegmail-com
• Total Time: 70 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A flavorful and easy meatless main dish featuring lentils, carrots, and spices baked in a flaky puff pastry.

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Ingredients

Scale 1x2x3x

• 1 cup green or brown lentils
• 1 onion, chopped
• 2 carrots, diced
• 2 cloves garlic, minced
• 2 teaspoons cumin
• 1 teaspoon coriander
• 1 teaspoon cinnamon
• Salt and pepper to taste
• 1 cup vegetable broth
• 1 tablespoon olive oil
• 1 sheet puff pastry
• Fresh cilantro for garnish

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Instructions

1. Preheat the oven to 400°F (200°C).
2. In a pot, heat olive oil over medium heat. Add the chopped onion and carrots and sauté until softened, about 5-7 minutes.
3. Stir in minced garlic, cumin, coriander, cinnamon, salt, and pepper. Cook for another minute until fragrant.
4. Add lentils and vegetable broth to the pot and bring to a simmer. Cover and cook until lentils are tender, about 20-25 minutes.
5. Once cooked, remove from heat and let cool slightly.
6. Roll out puff pastry and line a pie dish with it, leaving some overhang.
7. Fill the pie crust with lentil mixture and fold the pastry over to seal.
8. Cut slits on top of the pastry for steam to escape.
9. Bake in the preheated oven for 25-30 minutes or until golden brown.
10. Let cool slightly before slicing. Garnish with fresh cilantro and serve warm.

Notes

For a crispy crust, ensure the filling is not too wet before sealing the pastry. Brush the pastry with oil or milk for a golden finish.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Moroccan

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 12g
• Protein: 15g
• Cholesterol: 0mg

Keywords: lentil pie, Moroccan, vegetarian dinner, comfort food, easy recipes