Introduction
This pie manages to sneak in all the good stuff—earthy lentils, creamy chestnuts, and that sneaky pumpkin goodness—wrapped up in a flaky crust that’s so good you might just want to skip the fork.
Trust me, it’s the kind of dinner that’ll have you wondering why you ever thought vegan food was just salad and sadness. Plus, this recipe is a fantastic way to enjoy hearty lentils that provide both flavor and nutrition.
So, ready to make your kitchen smell like a five-star plant-based bakery? Let’s just say, your taste buds are in for a little treat—and maybe your dinner guests will be too shocked to believe it’s vegan.
Who says plants can’t party?
Ingredients
- 250g Merchant Gourmet Tomatoey French Puy & Green Lentils (lentil love!)
- 90g whole chestnuts (nutty nuggets)
- 200g chestnut puree (creamy dream)
- 600g pumpkin or butternut squash, peeled and cut into 2.5cm cubes
- 4 sheets filo pastry
- 1 large onion, finely sliced
- 3 tbsp vegetable oil plus extra for brushing
- 200ml vegetable stock (plus extra if necessary for puree)
- 1 tbsp chopped rosemary
- 1 tbsp extra virgin olive oil
- Salt & freshly ground pepper
These ingredients make for a fantastic vegan-friendly feast that’s as cozy as a hug from your favorite squash. Whether you’re a plant-based pro or just testing the lentil waters, this Puy Lentil Pie is here to prove veggies can totally take center stage — no animals harmed, just hearts warmed! Additionally, this dish highlights the versatility of cruelty-free dining, showcasing that comfort food can be deliciously plant-based.
How to Make It
Alright, let’s plunge into the magic of making this Puy Lentil Pie — a cozy, plant-powered masterpiece that even your non-vegan pals will swoon over. Start by roasting 600g of pumpkin (or butternut squash if you’re feeling fancy) tossed in a couple tablespoons of vegetable oil and a pinch of salt. Let those cubes get all tender and caramelized in a 220°C oven for about 20 minutes.
Meanwhile, soften up a large sliced onion in a splash of vegetable oil. Give it a good cover and gentle heat for around six minutes, then crank it up just enough to get those edges golden and slightly crispy — because nobody wants a sad, soggy onion situation.
Now, grab 200g of your roasted pumpkin and blend it with 200g of chestnut puree in your blender until it’s silky smooth and mousse-like. If it looks a bit thick and stubborn, just add a splash of hot vegetable stock, a tablespoon at a time, until it’s just right. Season it well — salt and pepper are your best friends here.
In a pan, stir in 250g of those fabulous Merchant Gourmet Tomatoey French Puy & Green Lentils and 90g of whole chestnuts with your lovely softened onions, a tablespoon of chopped rosemary, and a drizzle of extra virgin olive oil. Let those flavors mingle and get cozy for a few minutes, seasoning as you go. Lentils are a versatile legume that enhances not just this dish but also supports overall health with their high fiber content.
The final move? Lay down four sheets of filo pastry — you’ll want to brush each one with oil to get that perfect crispy, flaky vibe — and fill it with your lentil-chestnut mix. Then, dollop or spread that dreamy pumpkin-chestnut puree on top like a silky blanket.
Pop your pie back into the oven and bake it until the filo is golden and irresistible. This pie isn’t just dinner; it’s a celebration of all things hearty, wholesome, and 100% vegan-yum. And hey, if anyone asks, just tell them it’s plant-based perfection in pie form. You got this!
Bonus Tips
- Crank up the rosemary for a forest hike in every bite—your taste buds will thank you for the extra stroll.
- Feeling fancy? Swap filo for vegan puff pastry and watch that golden crust do a happy dance.
- Don’t be shy with the salt—this pie loves a little sass, so sprinkle generously and keep it savory!
Why You’ll Love It
This puy lentil pie is like a cozy hug from the plant-based universe — comforting, hearty, and just the right side of fancy without trying too hard. It’s packed with flavor that’ll have even your carnivore friends doing a double take, and the flaky filo crust adds a crispy party on top. Plus, it’s forgiving enough to let you wing it with whatever veg you’ve got lounging in the fridge. Perfect for when you want dinner to feel special but can’t be bothered with a kitchen drama.
Nutritional Info
These are estimated values:
Calories: 320
Protein: 18 g
Carbohydrates: 42 g
Fat: 8 g
Nutrition estimates are provided for vibe-check purposes only — they aren’t legally binding promises of eternal health or six-pack abs.
