| Prep: 30 mins | Cook: 1 hr 10 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 315 | 6g | 1g | 49g |
| sugars | fibre | protein | salt |
| 8g | 12g | 20g | 0.8g |
Why I Love Austrian Spiced Lentil and Vegetable Pie
There’s a profound sense of satisfaction I get when I pull together a dish that draws deeply from a place and a tradition, like the Spiced Lentil and Vegetable Pie, an earthy, nourishing Austrian staple. Although my culinary compass more often than not points west – to the hearty flavors of the Rocky Mountains, this recipe carries me east. I like these culinary excursions, taking me into the heartlands of cuisines from different parts of the world, appreciating the subtle nuance each brings to the table.
Spices, Hearty Lentils, and Comfort in a Pie
The rich tapestry of flavors in the Spiced Lentil and Vegetable Pie fascinated me from the first bite. The medley of lentils, a full range of colorful veggies, and an array of spices designed to wake up your palate make this dish truly come alive. Each component brings its own strength to the table, making it a hearty and flavorful pie that can be enjoyed any time of the day. There’s a slow, comforting heat to it that reminds me of chili in some ways, making the pie an ideal supper after a long hike, or a day of trout fishing in the icy Colorado rivers – much like a warming bowl of chili.
A Journey through Austrian Cuisine
Although the Spiced Lentil and Vegetable Pie might seem a far cry from the rugged bison burgers and elk stews central to my cooking repertoire, I never shy away from embracing a culinary adventure and exploring flavors from different corners of the world. And so, this recipe was born from a desire to capture the hearty textures and spices that Austrian cuisine has to offer.
I found inspiration in the rustic vegetarian fare of chef Yotam Ottolenghi. His visionary approach towards vegetarian dishes encouraged me to develop this recipe, reinterpreting the traditional Austrian lentil pie with an unexpected twist of an array of warm spices, bringing a sense of depth and complexity to every bite.
The Spiced Lentil and Vegetable Pie works wonderfully on its own, but you could also pair it with crispy apple kraut or a Bavarian-style soft pretzel, for an even more filling and satisfying meal. I hope you love this recipe as much as I do.
What You’ll Need
- 2 cups of dried green lentils
- 1 large onion, chopped
- 2 cloves of garlic, minced
- 1 red bell pepper, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 teaspoons of ground cumin
- 1 teaspoon of ground coriander
- 1/2 teaspoon of ground turmeric
- 1/4 teaspoon of ground cinnamon
- 1/4 teaspoon of ground cloves
- 1/4 teaspoon of ground allspice
- 1 can (14.5 ounces) of diced tomatoes
- 1 cup of vegetable broth
- Salt and pepper to taste
- 1 recipe for pie crust
- 1 egg, beaten (for egg wash)
Method
Step One
Begin by placing the lentils in a large pot and cover them with water. Bring the water to a boil over high heat. Then reduce the heat to medium-low and let them simmer until the lentils become tender. This should take about 15 to 20 minutes. Once ready, drain the lentils and set them aside.
Step Two
While the lentils are simmering, take another large pot and heat up some oil over medium heat. Add the onion, garlic, bell pepper, carrots, and celery to the pot. Cook until the vegetables become soft, which should take around 10 minutes.
Step Three
Add the cumin, coriander, turmeric, cinnamon, cloves, and allspice to the pot. Stir the ingredients around to mix them well. Cook this for another minute. Then add the tomatoes, cooked lentils, and vegetable broth. Allow this mixture to simmer for about 15 minutes until it thickens. Season it with salt and pepper as per your taste.
Step Four
Preheat your oven to 400 degrees F (200 degrees C). Prepare the pie crust as per the recipe’s instructions and place it in a pie dish. Pour the lentil and vegetable mixture into the pie dish over the crust. Cover the pie with another layer of crust and seal the edges.
Step Five
Brush the top of the pie with the beaten egg. This will give your pie a golden and glossy finish after baking. Make some small slits on the top crust to allow steam to escape.
Step Six
Bake the pie in the preheated oven for about 30 minutes. You will know it’s ready when the crust turns golden brown. Allow the pie to cool for a few minutes before slicing and serving it.
