Lentil Vegetable Pie !!

Lentils provide the body with complete vegetable protein.  I love this dish because it is nutritious as well as satisfying. I like to serve it with cilantro chutney and little vegan butter on top. Personally I Iike to eat it in the afternoon with a cup of Indian spiced vegan chai. The recipie for chutney and chai is following soon .

If you don't have a cast iron pan , use a pyrex or similar baking dish lined with parchment paper. I used a 13*9 dish and baked it for 35 minutes at 350 degree .

This recipe might seem a little bit of work as lentils need to be soaked and blended but believe me it is worth the work. Enjoy!!


1 cup red lentil soaked overnight or 5 hours in warm water 
1 cup yellow mung lentil soaked overnight or 5 hours in warm water 
2 teaspoon fresh ginger grated 
2 small green chille minced 
1 cup grated carrots 
2 medium zucchini grated 
2  cups grated red cabbage ( about  half a head )
I cup frozen spinach 
2 table spoon chopped fresh cilantro
2 tablespoon chopped fresh mint ( optional )
 2 tablespoon fresh lime juice .

2  tea spoon salt (taste the batter to adjust this to your liking ).

 1 teaspoon black pepper 

I teaspoon dried red chile powder 

1/2 teaspoon turmeric 



1. Mix the lentils together and wash then well . My general rule with washing any lentils is to wash them until the water runs clear . Put 4 cups of water  and soak them overnight or for 4 hours if soaked in warm water .

2.  Wash the soaked lentils and place them in a food processor or any blender and add 2 tablespoons of water. Watch the batter it should be medium thick  and add water slowly as needed .

3.   Fold in ginger ,carrots, zucchini, red cabbage, spinach, cilantro and mint . 

4.  Add  salt , black pepper, red chile powder, turmeric and lime juice . 

5.  Taste the batter and make sure salt and pepper is according to your taste buds .

6.  Preheat the oven to 350 degree F.

7. Heat a well seasoned 12 inch cast iron skillet over medium heat.  Generously brush the pan surface and sides with olive oil and pour the batter . It should be a a little over 1 inches deep . 

8 . Cook the pie uncovered for 5 -7 minutes until the edges of the pie become crusty and separate from the pan .

9.  Tranfer the skilllet to the oven and bake for 20 min at 350 degree F . Then brush the pie surface with olive oil and bake for another 10 min or until the top forms an attractive golden crust .

10. Remove the pie from the oven and let it cool down and firm up for 10 min ,then cut into 8-10  pieces. 

11. Serve with chutney , my kids also like it with a spicy kethup .

Latest Comments

  • Neha's Vegan Kitchen on Aloo Paratha – Gluten free: “Yay !! Thank you so happy you love it as much as we do and yes it takes a few…May 10, 23:41
  • Ruchi on Aloo Paratha – Gluten free: “Omg these gluten free paranthas were just amazing. The best I have had had since I went GF 8 years…May 10, 22:48
  • Neha's Vegan Kitchen on Garlic Naan: “Ayesha so happy they turned out great for you, Have tried the recipe with yeast too somehow they come out…Apr 21, 19:49