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Curried Sweet Potato & Red Lentil Pie gluten-free, vegan, dairy-free

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A few days ago, on the Spunky Coconut Facebook Page , I asked what everyone had eaten for dinner. It was very inspiring to read what you all said, and I decided to try a couple of things you made myself, beginning with Jennifer. Jennifer said she made a curried sweet potato lentil pie. Um? Yum! I googled it and made a few changes to the recipe I found. Yesterday afternoon I got busy making it.

For starters, I used my own gluten-free, vegan pie crust (recipe below). Then I used red lentils, since that’s what I had on hand, and sweet potato like Jennifer. I opted for half as much tumeric, and I used sundried tomatoes in place of tomato paste.
It seemed like it took forever to make, but I was feeling brave (having never made this before) and made two. So, woohoo, dinner tonight is done and ready to go. Love that. The pie is really good, and I love that it’s vegan because eggs and meat have not been my friends lately.

Vegan_LentilPie
The only other thing I wish I had changed about the recipe is the pepper. The green pepper was good, but I think red pepper would have been better, and how cool would that have looked with all the orange from the lentils, carrots and sweet potato? Next time for sure. Thanks to you all for sharing your dinners and your lives with me! Love, Kelly

The crust is based on my Goji Pie crust, but minus the honey and stevia, since this isn’t a dessert.

Curried Sweet Potato & Red Lentil Pie

Vegan Gluten free Crust

Add to bowl:
3 tbsp flax seed meal
OR 1.5 tbsp Chia Seed meal
1/4 cup plus 2 tbsp applesauce
1 tbsp apple cider vinegar
1/4 cup coconut oil, liquified
Mix with electric mixer.
Add:
1 cup almond meal flour
1/2 cup coconut flour
1 tsp baking soda
1 tsp baking powder (Grain-free Baking Powder Recipe)
Mix again.
Roll out the dough.
See: Video on how to roll out and transfer this dough. Or flatten the dough out slightly, so it’s about 6 inches wide, then put it in the dish, and press it the rest of the way out with your hands.
(I also lightly grease and flour my pie dish first, so the crust doesn’t stick.)
Set the crust aside while you make the filling.

Filling

Finely chop and saute about 10 minutes:
1 onion
1 sweet potato
1 carrot
1 red or green pepper (I used green but will use red next time)
2 cloves of garlic
Add to veggies:
1 tbsp corriander
1 tsp cumin
1 tsp ginger
1/2 tsp tumeric
Add to your blender and puree:
2 cups water and about 4 sundried tomatoes.
Pour over veggies.
Add:
1 cup red lentils (it’s best to soak your lentils first to make them easier
to digest)
Simmer and cover over low heat for about 30 minutes.
Remove lid and let cool about 10 minutes.
Add:
1 tsp sea salt
about 3 cranks of pepper
Pour into crust and bake at 350 degrees for 30 to 40 minutes.
I had a little too much filling for the pie, so I saved the leftovers in a pot with veggie broth and I’m going to puree it into soup.
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Comments

  1. Your version is a little different than mine (I used steamed white sweet potato (more of a potatoey taste and a bit less sweet), (soaked & cooked)green lentils, a few steamed collard greens, basic S&P, garlic & dill (but no spices). I blended the sw potato, greens and lentils together, then added a little bit of raw milk & grated raw cheddar.
    I’ll give your pie a try when I have the occasion…;)

    Alchemille/Jennifer

  2. This looks delicious! I have a GF vegan potluck next weekend and this would be perfect. Do you think if I doubled the recipe and baked all together in a glass cake pan the crust would still get fully baked?

  3. Alchemille & Jennifer—one in the same! Sorry, I didn’t know. Thanks for the inspiration! Yours sounds wonderful!

    Thanks Lisa! Do you mean like a big rectangular casserole dish? I think the crust would cook fine in one of those. It might just be a little work pressing the dough into it. You could even make it ahead 🙂

  6. I LOVED this – so yummy! Even my husband, a major meat lover, enjoyed it. It was great warm for dinner, but even better cold for breakfast the next morning topped with a bit of plain yogurt (home made of course – can’t wait to try the cashew/coconut milk yogurt recipe in my crockpot next!)

  7. This is SO yummy! I made it for dinner tonight and it was a huge hit. The only change I made was to omit the coriander (for some reason I can’t stand the taste and smell of it) and instead I added a little bit of curry poweder. Thank you so much for sharing this wonderful recipe! I recently found out that I have gluten and dairy allergies and I have been so overwhelmed with the whole thing. I’m so happy I found your blog. I can’t wait to try more and more of your recipes… Seriously thank you for having this blog. I think it is going to save me in many many ways!

  8. Hi, Kelly!

    I would like to make this without the crust. Do you have a suggestion for how long to bake it for? I’m not very skilled at changing recipes, but we need to avoid almond flour.

    Thank you!