Curried Lentil Pie


  • 2 c. petite diced tomatoes
  • 4 c. water
  • 1 ½ tsp. salt
  • 1 c. lentils, uncooked
  • 1 medium onion, finely diced
  • 1 c. potatoes, diced
  • ½ c. carrots, sliced
  • 2 ½ tsp. red curry powder
  • ½ tsp. garlic powder
  • 4 tsp. double-concentrated tomato paste
  • puff pastry sheets, thawed, chilled until needed


  1. For filling, add all ingredients, except potatoes and carrots to a stockpot. Cook on medium for approximately one hour or until tender.
  2. Add potatoes and carrots 15 minutes before lentils are completely done.
  3. Sprinkle counter with flour. Prepare crust by rolling out a puffed pastry sheet. Cut out two circles about ½ inch bigger than the mini pie tins.
  4. Place one inside the pie tin. Add 1 cup of filling. Cover with second puff pastry circle and crimp the edges together.
  5. Bake at 400 for 30 minutes.
Browse Cook(s): Brenda Walsh Micheff Sisters
Browse Theme(s): Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.