Cheesy Lentil Vegetable Pie
If you’re looking for a delicious vegetarian meal, you’ve come to the right place. This is a recipe I found on Instagram and knew I had to try. This absolutely reminds me of my mom’s Greek Fakes Soup Recipe – but so much better! I’m also getting the same vibes from my Healthy Mediterranean Bread – a must try!
The process of this recipe is very simple and straightforward. Start with prepping the veggies. I squeezed out the liquid from my zucchini shreds. Pro tip, make sure you slow saute the veggies so they don’t burn. To do that, turn the heat down on the burner.
Another important aspect of this recipe is treating the lentils like risotto. You need to add the broth in half a cup at a time. While the mixture simmers on low heat, you wait for the liquid to be absorbed by the lentils. Try the lentils at the end to make sure they are cooked through. If you like this recipe you will love my One Pot Carrot Lentil Soup.
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Cheesy Lentil Vegetable Pie
Equipment
Ingredients
- 1 tbs olive oil
- 1 white onion, diced
- 1 carrot, shredded
- 1 ½ cups zucchini, shredded + squeezed
- 2 cloves garlic, minced
- 1 cup red lentils
- 2½ cups low sodium chicken broth (or vegetable)
- 1 cup shredded mozzarella
- 1/2 cup panko breadcrumbs (or almond flour)
- salt + pepper to taste
Topping:
- 1/4 cup shredded mozzarella
- 1 tbs grated parmesan cheese
- chili pepper flakes
Instructions
- Preheat oven to 350℉ (or 180℃). Line a 9 inch pie dish with parchment paper (or spray with oil).
- In a large skillet, add in 1 tbs of olive oil. Saute onion, carrot shreds, zucchini shreds and garlic for 5-7 minutes, on medium low heat. Stir in lentils for 1 minute. Add in the broth, 1/2 a cup at a time, and bring to a boil. Lower heat to simmer. Add broth until all is absorbed (about 15-20 minutes total time). Make sure you stir occasionally so the mixture does not stick to the pan.
- Next add in the 1 cup shredded cheese, panko, salt, pepper and mix to combine. Taste and adjust salt and pepper.
- Transfer mixture to the pie dish and firmly press down to spread out and pack down evenly. Sprinkle the top with 1/4 cup shredded mozzarella and grated parmesan and chili pepper flakes. Bake for 30 minutes and remove from oven. Allow pie to set in the baking dish, for 15-20 minutes, before slicing.
Notes
- Use almond flour instead of the panko breadcrumbs to make this Gluten Free.
- You can also bake this in an 8×8 inch square baking dish.
- Store leftovers in an airtight container in your fridge up to 4 days.
- Make this VEGAN by subbing in Vegan mozzarella and Nutritional Yeast for the grated parmesan.
Nutrition
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We made this tonight – what a hit! This is absolutely delicious. Thanks for creating and sharing such a great recipe.
i have made this so many times and it is always devoured. Easy recipe, easily adapted to whichever cheeses or vegetables you have on hand. I’m making a double batch right now. Thanks for a great recipe!
I found the recipe as written to be bland, but it was elevated to 5 star status with the addition of about 5 ounces of feta, and 1/4 to 1/3 cup of freshly chopped dill and parsley (an even mix of the two). So delicious and … healthy! Thank you for thinking outside of the box!
If I cook up the ingredients in a cast iron skillet, could I just pop that into the oven to bake instead of transferring to a pie plate?
made it today and really liked it. I couldn’t find red lentils so I use green, just cooked a bit longer. so glad I tried it. love your recipes
I didn’t have panko (hard to find in rural France), so I used very dry toast which I crushed in my processor. Came out great! I’m single and this is dinner for 3 days. Thanks!
AMAZING! Made in an 8×8 glass dish. Came out more like a casserole but I won’t change a thing. Super mouth feel, too. Thanks!
Hi Stella, your recipes are the best. Thank you. Lyn 🩷
Yummy!! I add chopped sundried tomatoes and more Parmesan.
can you please provide measurements for the veggies? carrots and onions come in all sorts of sizes…
This is so delicious! I made it last Sunday and again today 😄. it’s perfect for lunch meal prep. Thanks for the recipe!
Love this recipe. Pretty simple to throw together with terrific results. This is now a regular for my meatless Mondays.
Delish! I used a little less cheese and more carrots. This will be on repeat. Thank-you!
Very tasty and easy to prepare! I love that there are no eggs needed and it can be easily packed for lunch at work. Next time I will probably cook the lentils separately while preparing and cooking the rest of the ingredients, just to speed up the process.
Thanks!
Would this work with green lentils? I imagine the cook time would vary?
I made this for dinner and my family loved it! Thank you Stella!
Hi Leah, Thank YOU for trying it out! I’m so glad it was a winner!