Healthy Sweet Potato, Lentil Pie

Who doesn’t love a little bit of healthy comfort food.

Especially when you are cozy at home on a cold wintery night.

I don’t know about you, but the weather here lately has been awful and so a comforting meal was what inspired me to make this recipe. I have been experimenting with making a pie pastry & it has taken me about a week of trying to get this right. I didn’t want the crust to turn out dense and overwhelming so it took a few tries.

By the way, this crust has only 4 ingredients & that’s a bonus because its easy & quick to prep 🙂

I really do love this recipe as a whole because its a combination of a comfort food and a healthy meal.

Add a side of salad to this dish and you are good to go!

Also is it really considered a pie if I choose not to have crust on the top? I don’t know, I like to think so.

I will be honest, the reason this turned out to be a Sweet Potato & Lentil Pie is because I had a can of lentils and a can of tomatoes in the pantry that I needed to use up. I also had some roasted sweet potatoes and red bell peppers left over from the night before so I just threw it all together.

If you have any left over veggies you can also just pile them into this recipe 🙂

I started with caramelizing some onions, garlic, added the veggies, lentils, can of tomatoes & seasoning! There is nothing fancy going on here, just some good old simple food.

I absolutely love sweet potatoes! Especially the orange type of sweet potatoes. They are packed with Vitamin A and are also high in fiber and potassium. More importantly, they are just generally delicious 🙂

As for lentils, I wasn’t introduced to Lentils until about four years ago when I tried to add more plant based protein to my diet & throughout the years I found I like them in stews or soups.  I prefer the brown lentils in this dish because they hold well together, whereas the red lentils are better for soups as they tend to fall apart easier in the cooking process.

I would suggest that you rinse and drain your Lentils. I always do this with almost any canned food because I think its better to get rid of any excess salt or other ingredients. What I do is rinse the Lentils under cold water for about a minute and then just set it aside until I am ready to add it to my cooking.

You should also prep the pie crust the night before, it 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 pastry, put it all together and you’re done.


  • 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


  1. 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.
  2. 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.
  3. 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)
  4. Make the filling: Preheat your oven to 180 degrees.
  5. Rinse your lentils in cold water and set aside.
  6. Take out the dough for the pie pastry from the fridge and set aside.
  7. 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.
  8. 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.
  9. 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.
  10. Carefully place the dough into a greased pie dish. Tuck it in with your fingers on the edges. Cut off any excess dough.
  11. On the bottom of the crust spread out some grated cheese.
  12. With a spoon or a ladle add in your sweet potato and lentil filling spreading it out evenly.
  13. Place in the oven to bake for roughly 35-40 min.
  14. Allow the pie to cool at least 10 min at room temperature before serving.

Recipe Notes:

To make ahead: Prepare the 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.

If you do make this recipe, be sure to leave a comment below 🙂 I would love to hear if you have tried this recipe or if it has sent some inspiration your way! I would love to see if you re-create this dish in your kitchen, if you do, feel free to tag me on Instagram!