If you’re used to leaving the dinner table feeling heavy, bloated or stuffed after a comforting meal, you’re not alone. Pies are usually a decadent dish that can be hard to turn down and unfortunately, they’re often filled with a long list of ingredients. A pie of any sort can turn that comforting meal into discomfort very quickly. But fear not! I have a great healthy alternative that you can easily make at home. This healthy sweet potato, lentil pie is the perfect comforting dish that you can feel good about serving up to your friends and family. This recipe is filled with veggies and hearty lentils which make it a nourishing and filling dish that will leave you with zero guilt.
HOMEMADE BUTTER PIE CRUST
This pie crust has only 4 ingredients which makes it super easy and quick to prepare. All you need is flour, cold butter, ice cold water and some salt. Be sure to use cold, unsalted butter only. This is because when you are working with the dough it is possible the butter will melt before you bake it. It is also important to use ice cold water as it helps hold the butter and flour together while you are working with the dough. Simply combine all of your ingredients in one bowl and let this chill in the fridge while you prepare the filling. You can find a more detailed post with some helpful tips on how to make a butter pie crust here.
The inspiration behind this recipe came from some left over ingredients I had in my fridge and pantry. If you find yourself with any left over vegetables, beans or legumes they can easily be incorporated into this dish. To make the filling, simply saute the onions and garlic. To this, add the chopped sweet potatoes, peas, lentils and the can of tomatoes. Season with some garlic powder, cumin, Moroccan spice, Italian herbs and some salt and pepper. I absolutely love sweet potatoes! Especially the orange type. They are packed with Vitamin A and are also high in fiber and potassium. More importantly, they are simply delicious :). For this recipe, I prefer using brown lentils because they hold well together, whereas the red lentils are better for soups as they tend to fall apart easier in the cooking process. There is nothing fancy going on here, just some good old simple food.
I would suggest that you rinse and drain your lentils before cooking. I always do this with almost any canned food because it is better to get rid of any excess salt or other unnecessary ingredients. Rinse the lentils under cold water for about a minute and then set them aside until you are ready to use them.
It can also be beneficial to prepare the butter pie crust the night before. This is because the pie crust works really well when you let it sit in the fridge over night. If you are a tad inpatient you can let it sit in the fridge for 6 hrs at minimum. The pie crust itself only takes 10 mins to prepare at most. The next day, chop up your vegetables, roll out the butter pie crust, put it all together and bake!
HEALTHY SWEET POTATO, LENTIL PIE RECIPE
- 200 g self raising flour
- 90 g unsalted cubed butter
- 1 tsp salt
- 1/4 cup ice cold water
- 1 onion
- 2 cloves garlic
- 1 sweet potato
- 1 green bell pepper
- 1 can brown lentils
- 1/2 cup frozen minted peas
- 50 g grated cheese
- salt & pepper
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp Moroccan spice
- 1 tsp Italian herbs
- The Crust: In a bowl add your flour, salt & cubed butter. Mix the ingredients using your hands (or two forks) until the mixture resembles a coarse meal.
- When it is well combined place the mixture under a mixer (preferably with a dough hook). Gradually add your ice cold water while mixing. You may not need all the water so please do add it gradually. Scoop the sides of the bowl with a rubber spatula each time you add some water. Stop adding water when the dough begins to form large clumps.
- The dough should come together easily and should not feel overly sticky. Once the dough is combined, take it out on a floured surface bench and combine with your hands into a disc. Wrap the dough in glad wrap and let it sit in the fridge over night (or for 6 hrs at minimum before use)
- Make the filling: Preheat your oven to 180 degrees.
- Rinse your lentils in cold water and set aside.
- Take out the dough for the pie pastry from the fridge and set aside.
- In a large pan, add your chopped onion and let it caramelize. Add in the garlic, chopped potatoes, green bell pepper, frozen peas & lentils. Mix well and let simmer for a few minutes.
- Add the canned tomatoes & stir until the mixture is well combined. Add the salt & pepper, garlic powder, cumin, Moroccan spice and Italian herbs. Let simmer on low heat.
- While the vegetables are simmering, on a floured bench surface spread out the dough into a circle that is roughly 1/8-inch thick. Turn the dough about a quarter turn after every few rolls until you have a circle. Do not worry if your dough does not roll into a perfect circle, it doesn’t have to be as you can cut the edges later.
- Carefully place the dough into a greased pie dish. Tuck it in with your fingers on the edges. Cut off any excess dough.
- On the bottom of the crust spread out some grated cheese.
- With a spoon or a ladle add in your sweet potato and lentil filling spreading it out evenly.
- Place in the oven to bake for roughly 35-40 min.
- Allow the pie to cool at least 10 min at room temperature before serving.
To make ahead: Prepare the butter pie crust by repeating steps 1-2. You can also keep the pie crust in the fridge for up to 2 days. To bake, remove from the fridge and leave at room temperature while you prepare the filling.
Rolling the dough: To start rolling the dough, place your rolling pin in the center of the disk of dough and use your body weight to press straight forward. Make sure to rotate your dough in the same direction between rolls & only roll in one direction instead of side to side, left & right. You should continue the process of making singular strokes in the same direction followed by rotating the dough until it is about 1/8-inch thick.
I hope you give this healthy sweet potato lentil pie a go! If you do, be sure to leave a comment with your thoughts below 🙂 I would love to hear if you have tried this recipe or if it has sent some inspiration your way! You can also feel free to tag me over on Instagram!