Spiced lentil & spinach pies

A pizza sitting on top of a table Vegetarian Comfort Food Recipes

Preparation and cooking time

  • Prep:25 mins
  • Cook:1 hr
  • plus cooling
  • Easy
  • Makes enough filling for 6 individual pies

Try these vegetarian pies with a spiced pastry glaze and surprise chutney middle. The lentils not only soak up all the flavours, they’re filling and good for you, too

Nutrient Unit
kcal 1055
fat 51g
saturates 24g
carbs 117g
sugars 11g
fibre 9g
protein 27g
salt 2.2g
Triple cheese & aubergine lasagne


  • 1 tbsp sunflower oil
  • 1 large onion , finely chopped
  • 5 garlic cloves , grated
  • thumb-sized piece of ginger , peeled and finely grated
  • 1 tsp cumin
  • 1½ tsp turmeric
  • ½ cinnamon stick
  • pinch of chilli flakes
  • 250g red split lentils
  • 600ml vegetable stock
  • 30g butter
  • 300g spinach
  • 1 lemon , zested and juiced
  • 2 tbsp chopped coriander
  • 6 tbsp chutney
  • 1 quantity all-butter pie pastry (see ‘Goes well with’ below), or use a shop-bought vegetarian alternative
Spiced lentil & butternut squash soup

For the egg wash

  • 3 egg yolks
  • ½ tsp turmeric
  • 1 tsp cumin seeds
  • 1 tsp sea salt flakes


  • STEP 1

Heat the oil in a wide-based pan. Add the onion and cook over a low heat for 10 mins, stirring, until softened. Mix in the garlic, ginger and spices and cook for 1 min more. Tip in the lentils, pour over the vegetable stock, season and bring to the boil. Reduce the heat, then cover and cook for 20 mins until the lentils are tender.

  • STEP 2
Leek, cheese & potato pasties

Meanwhile, heat half the butter in a large pan, add the spinach and cook until wilted. Season, then drain. Stir the spinach through the lentils with the lemon zest and juice and coriander, then leave to cool.

  • STEP 3

Mix together all the ingredients for the egg wash. Assemble the pies as directed in the pastry recipe, adding a spoonful of chutney to the middle of each. Glaze with the spiced egg wash before baking.

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