Savory Lentil and Mushroom Pie with Olive Oil Crust
This savory lentil and mushroom pie combines earthy lentils and umami-rich mushrooms in a flaky olive oil crust. A comforting, plant-based main dish perfect for any occasion.
Ingredients
- 1 cup green or brown lentils, rinsed
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cups mushrooms, sliced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 cup flour
- 1/2 cup olive oil
- 1/4 cup cold water
- 1 tablespoon lemon juice
Instructions
- Prepare the Filling: In a pot, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer until lentils are tender (about 25 minutes).
- Sauté the Vegetables: In a skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent. Add sliced mushrooms and garlic, cooking until mushrooms are browned. Stir in cooked lentils, thyme, rosemary, salt, and pepper. Set aside to cool.
- Make the Olive Oil Crust: In a mixing bowl, combine flour, olive oil, and lemon juice. Gradually add cold water until a dough forms. Roll out the dough on a floured surface and fit it into a pie dish.
- Assemble the Pie: Pour the lentil and mushroom filling into the prepared crust. Roll out any remaining dough for a top crust or create a lattice design. Seal the edges and cut slits for ventilation.
- Bake: Preheat the oven to 375°F (190°C). Bake the pie for 30-35 minutes or until the crust is golden brown.
- Serve: Allow the pie to cool slightly before slicing. Serve warm and enjoy!
Cook’s tips
- Let the lentil filling cool completely before assembling the pie to prevent a soggy crust.
- Chill the pie dough for 30 minutes before rolling to make it easier to handle.
- Brush the top crust with a little olive oil or plant milk for a golden finish.
- If you don't have a pie dish, use a cast-iron skillet or a tart pan.
Substitutions
- Use brown or green lentils; red lentils will become too mushy.
- Swap mushrooms with a mix of cremini and shiitake for deeper flavor.
- Replace fresh herbs with dried, but use half the amount.
- For a gluten-free version, use a gluten-free all-purpose flour blend in the crust.
Storage & reheating
Store leftover pie in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 10-15 minutes to crisp the crust.
Frequently asked questions
Can I make this pie ahead of time?
Yes, you can assemble the pie and refrigerate it unbaked for up to 24 hours. Bake it straight from the fridge, adding a few extra minutes to the baking time.
Can I freeze the lentil and mushroom pie?
Absolutely. After baking, let it cool completely, wrap it tightly, and freeze for up to 3 months. Reheat in the oven at 350°F until warmed through.
What can I use instead of a pie dish?
You can use a cast-iron skillet, a tart pan, or even a square baking dish. Just adjust the shape as needed.
Is this recipe vegan?
Yes, all ingredients are plant-based, using olive oil for the crust and vegetable broth for the filling.
