Lentil and potato pie

Prep:2hCook:1h 20min

Brown lentils are a good source of plant protein, and if you like their distinctive, rather earthy flavour, you'll enjoy this pie, in which they're baked between layers of sliced potatoes and onions, and topped with cheese. This simple dish is one of our favourite vegetarian meals, especially when accompanied by buttered cabbage and baked pumpkin.

Updated at: Fri, 24 Nov 2023 14:58:34 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories332.8 kcal (17%)

Total Fat4.5 g (6%)

Carbs56.8 g (22%)

Sugars4.5 g (5%)

Protein18.7 g (37%)

Sodium421.3 mg (21%)

Fiber8.6 g (31%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

375mlbrown lentils

picked over and rinsed

800gpotatoes

750mlstock

grated cheddar cheese

paprika

black pepper

Instructions

Step 1

Cover lentils with water and leave to soak for about 2 hours.

Step 2

Grease a deep 23 cm pie dish and cover the base with half the potatoes and onions. Season lightly. Top with drained lentils, spreading evenly. Cover with remaining onions and potatoes, and season lightly again.

Step 3

Pour over hot stock, cover with greased foil, shiny side up, or with a lid, and bake at 180 °C for 1 hour.

Step 4

Remove cover and sprinkle thickly with cheese, dot with butter, and dust with paprika.

Step 5

Bake, uncovered, for a further 20 minutes, by which time potatoes and lentils should be soft, liquid absorbed, and cheese melted and bubbling.