Herbs, Lentil and Parmesan Pie Recipe

Herbs Lentil Parmesan Pie

Recipe for Herbs Lentil and Parmesan Pie sent in by: Joy Davis

Ingredients for Herbs, Lentil and Parmesan Pie:

For the pastry:

  • 100g/3 ½ ozs plain flour
  • 1 tablespoon chopped fresh herbs eg. oregano, parsley, thyme
  • 1 small egg, beaten
  • 2 tablespoons olive oil
  • 2 tablespoons water
  • pinch of salt

For the filling:

  • 1 teaspoon olive oil
  • 1 small onion, chopped
  • 1 clove garlic, crushed
  • 1 red pepper, chopped
  • 100g/3 ½ ozs cauliflower, cut into florets
  • 1 small courgette, sliced
  • 1 stick celery, sliced
  • 1 small carrot, grated
  • 50g/1 ¾ ozs red lentils
  • 1 x 400g can chopped tomatoes
  • 15g/½ oz grated Parmesan cheese
  • 1 tablespoon mixed fresh herbs, chopped
  • salt and freshly ground black pepper

Method for Herbs, Lentil and Parmesan Pie:

  1. Firstly make the pastry. Place the flour in a bowl and using a fork, mix in the herbs, egg, olive oil and water until it forms a dough. Shape the dough into a ball and refrigerate for at least 30 minutes.
  2. Meanwhile, make the filling: Heat the oil in a medium pan, add the onion, garlic, red pepper, cauliflower, courgette and celery and fry for 3-4 minutes until beginning to soften.
  3. Add the carrot and continue to fry for 1 minute. Stir through the lentils and tomatoes, bring to the boil, cover and simmer for 25-30 minutes or until the lentils are tender.
  4. Stir through the remaining ingredients, season well then transfer to a pie dish. Brush the rim of the pie dish with a little water, then roll out the pastry to cover the pie.
  5. Bake in a preheated oven at 200?C/400?F/Gas Mark 6 for 30-35 minutes or until golden.


This fresh and filling dish is high in fibre and a good source of carbohydrate.

Posted in Vegetable Recipes, Vegetarian Recipes, Carrot, Cauliflowers, Savoury Pastry Dishes, Celery, Courgette, All Recipes, Onions, Peppers, Tomatoes
2 comments on “Herbs, Lentil and Parmesan Pie Recipe
  1. Wow, this is one of the best dishes I have ever eaten. Thank you very much for the recipe and for the fantastic website!

  2. Janet Way says:

    How many does this recipe serve?

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