Here’s a cozy, delicious vegan dinner idea, perfect for fall! A savory lentil pot pie filled with roasted butternut squash and kale, topped with a golden puff pastry crust.
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Mary Oliver
This savory lentil pot pie recipe was our dinner last night, and it was so homey and delicious that I just had to share it! To save time, I used store-bought vegan puff pastry dough, which makes this recipe very easy. The roasted butternut squash gives this dish such lovely sweetness, and together with the lentils and kale, it makes for a delicious symphony of flavors and textures.
I recommend cooking the lentils and thawing the puff pastry dough overnight in the fridge. Perfect for fall gatherings, this plant-based recipe is a definite crowd-pleaser- just read all of our 5-star reviews!
Lentil Pot Pie Recipe Ingredients
- Butternut squash: Or sub another type of winter squash.
- Parsnip and carrots: Hearty winter veggies that get roasted with the squash.
- Onion and garlic cloves: You can sub leeks or shallots for the onion.
- Celery: Or use fennel bulb.
- Fresh sage: Feel free to sub other woody herbs like thyme or rosemary.
- Olive oil: Used for roasting and sautéing. You can sub butter in the skillet if you wish. You’ll also need oil for brushing the puff pastry, or you can use an egg wash.
- Flour: Use a gluten-free flour blend if needed.
- Vegetable broth: Use a flavorful veggie broth, like our Homemade Vegetable Stock.
- Almond milk: Or try soy or oat milk, or you can always use regular milk too.
- Lacinato kale: Adds a nice bunch of dark, leafy greens, adding to the savory flavor.
- Cooked lentils: Or sub frozen peas. I used black caviar lentils, but French green lentils or brown lentils would work too.
- Nutmeg: Just a pinch for cozy flavor!
- Sheet puff pastry: Remember to thaw it! You can also sub pie dough, but the puff pastry is especially satisfying!
How to Make Lentil Pot Pie
Step one: Thaw the puff pastry dough overnight in the fridge.
Step two: Bring a pot of salted water to a boil and add 1/2 cup dry lentils, cooking until tender (like pasta). This can be done ahead of time.
Step three: Preheat oven to 400F. Peel and dice the butternut squash into 1-inch cubes, then peel and dice the carrots and parsnips into 1/2-inch cubes. This ensures even roasting time. Toss the veggies with olive oil and season generously with salt and pepper. Spread out on a parchment-lined baking sheet.
Roast until tender, 25-35 minutes. This step could be done in advance as well.
Step four: In a large, 10-12 inch ovenproof skillet, heat oil over medium heat. Sauté the onion for 3-4 minutes, then add garlic, celery, and sage and cook until onions are golden. You could sub fennel for the celery here to create an even more nuanced flavor.
Sprinkle all-purpose flour over top, mix, and toast 1-2 minutes.
Reduce heat to low, add warm veggie broth a little at a time, whisking it in. You can also use water and a teaspoon of veggie broth paste.
Add the almond milk (or other plant-based milk), whisk, then bring to a simmer until thickened. Turn off heat, and season with salt and pepper and a pinch of nutmeg.
Step five: Once the roasted veggies are done, fold them into the skillet, along with the kale and lentils.
If dry, add a splash or two of veggie broth or almond milk. The texture should be like a thick stew. Be careful not to over-mix. Taste and adjust, adding a pinch of salt or more black pepper if needed.
Step six: Unroll the thawed pastry dough, place it on a lightly floured surface and sprinkle with flour and roll it out a little with a rolling pin, mostly just to get the creases out.
Step seven: Place the puff pastry dough over the butternut lentil mixture, then fold up the corners, and add a few slits for venting. Brush the top with olive oil. You can use an egg wash if you prefer.
Step eight: Bake at 400F for 20 minutes on the middle rack. Lower temperature to 350F and bake 10 minutes. When it comes out it will be beautifully golden brown and will fill up your kitchen with a heavenly aroma. Serve with fresh thyme!
Variations
- Mushrooms: Add sautéed or roasted mushrooms instead of carrots or parsnip.
- Sweet potatoes: Add roasted sweet potato instead of carrot or parsnip.
- Peas: Add peas instead of lentils.
- Fennel: Add fennel instead of celery.
- Pie crust: Top with a pie crust instead of puff pastry.
- Vegan biscuits: Cover the top with biscuits instead of puff pastry or pie crust.
Chef’s Tips
- If you forgot to thaw your puff pastry ahead: You can thaw in a microwave, 15 seconds at a time, until it unrolls easily. If you overshoot, and it’s too soft, put it in the fridge for a few minutes to firm it up. You want it thawed, but still cold.
- If you plan to have leftovers (for longer than 24 hours): Consider baking this in a baking dish rather than a cast-iron skillet.
- To add a bit more umami or depth: Stir a little miso paste (1 teaspoon) into the warm broth, before adding to pan (or add an 1/2 extra bouillon cube or bouillon paste).
- Pans: I used a 9 ½ inch cast iron skillet. Feel free to use an oven proof skillet, enamel skillet, 9-10 inch braiser, 9-10 round inch baking dish (or equivalent square or rectangle). You basically want to use a baking pan/dish where the filling reaches the top or very close to the top, or even slightly over the top (mound in the middle) so the puff pastry lays level or even slightly mounded. Place over a sheet pan to catch juices!
Storage
Leftovers will keep in an airtight container for up to 4 days. (If saving for longer than 24 hours, I would remove it from the cast-iron skillet.) Reheat in a warm 350F oven, tent with foil to prevent excess growing.
Serving Suggestions
Vegan pot pie is so hearty, it can be served on its own, or with a leafy green salad, like Pear Salad with Vanilla Fig Dressing, Farro Salad with Kale, or Waldorf Salad.
FAQs
A combination of flour and broth and almond milk creates a thick, stew-like consistency.
The veggies need to be thoroughly cooked before baking, otherwise the vegetables will release too much moisture while in the oven, thinning out the base.
Yes, let the pot pie cool for 15 to 20 minutes before cutting.
We hope you love this Lentil Pot Pie recipe! Please let us know what you think. Enjoy!
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Lentil Pot Pie | 60-Sec Video
Lentil Pot Pie Recipe
- Prep Time: 60
- Cook Time: 30
- Total Time: 1 hour 30 minutes
- Yield: 8
- Category: vegan, main, fall
- Method: baked
- Cuisine: American
- Diet: Vegan
Description
Here’s a cozy, delicious vegan dinner idea! A savory lentil pot pie filled with roasted butternut squash and kale, topped with a golden puff pastry crust.
Ingredients
- 2lbs butternut squash, peeled, 1-inch cubes (or sub other winter squash, about 6 cups cubed)
- 1 large parsnip, 1/2 inch diced
- 1 large carrot, 1/2 inch diced
- 1– 2 tablespoons olive oil
- 1/4 teaspoon salt and pepper
- 3 tablespoon olive oil (or butter)
- one onion, diced (or sub leeks or 2–3 shallots)
- 4–6 garlic cloves, rough chopped
- 1 tablespoon fresh sage, chopped ( or sub thyme or rosemary)
- 1 cup celery, chopped ( or sub diced fennel bulb)
- 3 tablespoons flour
- 1 1/2 cups warm flavorful veggie broth (see notes)
- 1 cup almond milk ( or soy, oat milk, or regular milk)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- big handful lacinato kale (chopped, big stems removed)
- 1 cup cooked lentils, or sub frozen peas (I used black caviar lentils, but French Green lentils or brown lentils work too).
- a pinch nutmeg
- 1 sheet puff pastry, thawed, about 250 grams ( roughly 9″x11″)
- olive oil for brushing (or use egg wash- not vegan)
Instructions
- Thaw puff pastry dough overnight in the fridge. (Or see notes)
- Cook lentils – 1/2 cup dry lentils- simmer in salted boiling water ( like pasta) until tender. You could do this ahead.
- Pre-heat oven to 400F
- Prep the veggies: Peel and dice the butternut into 1-inch cubes– you’ll need about 6 cups. Peel and dice the carrots and parsnips into 1/2 inch cubes. (You want the butternut bigger and carrots/parsnips smaller so they roast at a more even rate.) Toss with olive oil, generously season with salt and pepper and place on a parchment-lined sheet pan, roast until tender- 25-35 minutes.
- Make the Stew Base: In a 10-12 inch, ovenproof skillet (or see notes), heat oil over medium heat. Saute the onion, 3-4 minutes, add garlic, celery and sage, and continue cooking until the onions are golden. Sprinkle with the flour, stir it in and toast it, 1-2 mintues. Add the warm veggie broth, a little at a time whisking it in, over low heat. Add the almond milk, whisk it in, bring to a simmer, just until it thickens. Turn heat off. Season generously with salt and pepper and a pinch of nutmeg.
- Combine: Gently fold in the roasted veggies, kale and lentils. If it feels dry, add a splash or two of almond milk 0r veggie broth to loosen. It should be like a very thick stew. Try not to over-mix. Give it one more taste and season with salt and pepper if needed.
- On a floured surface, unroll the puff pastry dough, and sprinkle it with a little flour. Roll out any creases and roll it out just big enough to cover your pan.
- Place the puff pastry over the top of the pan, folding up the corners. Cut a few slits for venting. Brush with olive oil, or if not vegan, use an egg wash.
- Bake on the middle rack at 400F for 20 minutes, then lower heat to 350F, and bake 10 more minutes until beautifully golden.
Notes
TIPS: To add a bit more umami or depth, stir in a little miso paste (1 teaspoon) into the warm broth, before adding to pan ( or add an 1/2 extra bouillon cube or bouillon paste.)
If you forgot to thaw your puff pastry ahead, you can thaw in a microwave, 15 seconds at a time ( turning it over) until softened and unrolls easily. If you overshoot, and it’s too soft, put it in the fridge for a few minutes to firm it up. You want it thawed, but still cold.
Pans: I used a 9 ½ inch cast iron skillet. Feel free to use an oven proof skillet, enamel skillet, 9-10 inch braiser, 9-10 round inch baking dish (or equivalent square or rectangle). You basically want to use a baking pan/dish where the filling reaches the top or very close to the top, or even slightly over the top (mound in the middle) so the puff pastry lays level or even slightly mounded. Place over a sheet pan to catch juices!
See post for other additions and substitutions.
Nutrition
- Serving Size: 1 cup
- Calories: 372
- Sugar: 6.7 g
- Sodium: 449.5 mg
- Fat: 19.6 g
- Saturated Fat: 2.8 g
- Carbohydrates: 45.2 g
- Fiber: 7.4 g
- Protein: 7.1 g
- Cholesterol: 0 mg
Good overall, but putting this here as a note to self to make it even better in my opinion. Would use less squash and carrots. Double (at least) the lentils. A little more kale. I did the miso trick too, maybe do a little more miso next time.
Okay yes, totally enhance it to your taste! 🙂
Made this last night: family approved. 16 y/o vegetarian stepkid had requested pot pie to go along with greek lemon potatoes. I made the recipe with oat milk, and went a bit lighter on the salt. I used fennel, omitting celery and parsnips. I made a quick pie crust instead of getting puff pastry because I didn’t have time to defrost the puff/no microwave. All went well, your directions were clear, and I appreciated that I had pretty much everything needed already. It Did take a long time- I started cooking around 6:15, and we didn’t eat until almost nine, but the family was pleased. Thanks!
Glad you all enjoyed this Alice! Thanks for the helpful review and rating.
Can I use cream of celery soup in place of fresh celery and milk? Not a vegan – trying to use pantry items. Thanks!
We have not tried this, but you are welcome to experiment Sara!
I made this yesterday for New Year’s Day – wanted a hearty lentil recipe for good luck in the new year – I did use the cream of celery soup, instead of fresh celery and milk, and it came out perfectly! Everyone – meat lovers included – loved it so much!
That’s great Sara, thanks for circling back and letting us know!
I watched a video on YouTube last night about stuffing sugar pumpkins with a mixture similar to this (Serious Eats). Their recipe was not vegan, so your filling would work beautifully in this case.
Sounds yummy Mimi!
Do you have a gluten free recipe for the pastry? Or maybe gluten free pie crust. I’m allergic to rice so if you have any recipe without rice that would be great. Thanks
Hi Sherry, we don’t have a GF pastry crust recipe, but I do know you can purchase GF puff pastry (Schar Brand)- not sure about the rice flour though.
Can I freeze the uncooked pie. I want to give as a gift!
Thanks
Hi Mary, I think that should be fine! Make sure they thaw completely before baking. 🙂
Thank you! Although I would not thaw before cooking as typically the crust gets soggy. I always cook pies from frozen.
Mary
Good to know! Thanks!
When there are leftovers, how is it best reheated?
Hi Judy! Reheat this in a 350 F oven, and tent with foil if the pastry starts to get too dark.
Hi Sylvia
I made this recipe in l’l ol’ New Zealand last night. The ratings I give are based on the reactions of those I serve meals to. Your Pot Pie passed that test!
I’ll make it again! Thanks for posting.
Yay, so great to hear! Really appreciate the review Steve.:)
I made as written with the exception that I added both a regular and sweet potato and left out the parsnip. So delicious! I plan to make your Spring vegetable pot pie for Easter.
Thanks Char! And thank you for circling back and rating this for us. Very Appreciated!
Hello! I am thinking of making this for my Easter dinner. Can this be doubled and put in a 9×13 or something similar? Thank you!
That should work Treesa!
Hello! I’d love to make this for Easter and I was wondering if the filling could be made a day ahead of time?
Yes, Tisa, absolutely! I would warm it up first before assembling.
I made this for dinner tonight and it was delicious! It took longer than I thought to prepare everything but it was worth it! I added mushrooms and used the precooked lentils from Trader Joe’s. Will do again!
Nice, so glad you enjoyed!
I served this to company last night with a salad and it was a hit. I used the chicken flavored vegan broth. It did take maybe 10 minutes more baking time for the pastry to brown. Will definitely have again.
Great to hear Beverly, thanks for sharing with us!
I am a beginner in the kitchen and being an extreme novice, I chose this recipe to challenge myself. In all honesty though, it wasn’t difficult at all. I felt really good about myself when it was all said and done because it came out beautiful. Creamy, flavorful and perfect for the snowy day outside. You can’t go wrong with this one.
Love this Joe! So glad you gave it a go.👏🏽👏🏽
Thank you so very much. We’ve made a conscious effort in my home to return to cooking whole food recipes and your website was front and center all week. We’re grateful for the healthy recipes that are so flavorful. On to the next one 😊
Wonderful, we are cheering you on!
Excellent!
I have no words strong enough to express how much I love this recipe…I guess that’s the magic of authentic cuisine: it nourishes, comforts, creates excitement and brings people together. This recipe has it all. I made it already two years in a row, once for Thanksgiving and once for the Holidays. With a fluffy mashed potatoes as a side it’s pure joy. Everyone adored and asked for the recipe 😉 Your blog is the ONLY one I trust, with my eyes closed, and recommend all the time to my friends. From the bottom of my heart, thank you Sylvia for sharing your precious recipes with us!! Warm wishes from snowy Montreal, Canada
Oh my goodness, so sweet Yoanna! We are so happy you are enjoying. ❤️
Absolutely amazing! Made it just as written and it was perfect! One of our very favorite winter meatless dishes!
Glad you enjoyed Julie!
I have never eaten a pot pie before nor used puffed pastry . let me tell you this was the bomb!!! It was so flavorful anda beautiful presentation. I served it for a Xmas eve meal and the family raved . I didn’t use sage, rather rosemary an a little thyme ,instead of almond milk I used oat milk , other then that I followed the recipe. A new favorite for special meals.
Oh love it Cheryl! So glad you gave it a try.
So delicious and easy to make. Thank you
Awesome to hear Julie!
I make this so much during the colder months and have even done it towards summer because I get such a craving for it. I stock up on Trader Joe’s puff pastry when they put it out for the holidays and put them in the freezer. This site contributes to most of what I eat at all times! Love the recipes from both you! Thank you!!
Thanks so much Michelle! We are thrilled you are enjoying.:)
This was tasty! I made drop biscuits instead of the puff pastry and added shiitake mushrooms that I needed to use up. I liked the texture it brought and next time may even add some walnuts for more texture. Thank you!
I like it Ann! Sounds yummy.