Lentil and Porcini Pie

Lentils and mushrooms work so well together, so any time I’m having a special dinner at my place, I make a dish that contains both. There’s something about the earthy colours and the wholesomeness that comes from this combo that can turn almost anyone blind to the fact that the table is free from animal products.

Add some tasty pastry to the equation, and bingoYou’ve got a dinner that even your most plant-adverse guests will enjoy.

What you’ll need for the pastry (makes two pies):

  • 10.6oz (300g) plain four
  • 3.5oz (100g) ground almonds (optional, you can use plain flour instead)
  • 7oz (200g) vegan margarine
  • Pinch of salt
  • A little water for mixing


What you’ll need for the filling (makes two pies with a little left over):

  • 10.6oz (300g) green or brown lentils
  • 2 medium onions, diced
  • 4 large cloves of garlic, finely diced
  • 1 stick of celery, rough bits trimmed and sliced into 0.4in (1cm) pieces
  • 3 medium carrots, washed and diced into 0.2in (0.5cm) cubes
  • 1 cup porcini mushrooms, soaked in hot water
  • 7oz (200g) chestnut mushrooms
  • 2 tablespoons of oil
  • 1 tablespoon of marmite
  • 1.5 ltr of veg stock
  • A splash of dark soy sauce (dark soy has less salt and adds a rich colour to the mix)
  • A bouquet garni consisting of one sprig of rosemary, three sprigs of thyme and two bay leaves (if you have some muslin, wrap them up in it as the herbs tend to separate in the heat and you don’t want to bite into a sprig of rosemary in your pie)

Vegan Lentil Pie

Method for the pastry:

  1. Sift the flour into a large mixing bowl, followed by the ground almonds. Mix well. Take the vegan margarine from the fridge and cut it up into pieces. Add to flour.
  2. Using your fingers, rub the margarine and the flour together until there are no more lumps of margarine left. You should be left with a crumbly texture.
  3. Add a pinch of salt and make a well in the centre of the bowl. Add some water to the middle, one tablespoon at a time, and mix with your hands to form a dough. You don’t need much water, just a few tablespoons.
  4. When the dough is mixed, clean up the excess flour from the edge of the bowl and when the bowl is clean, lightly flour a clean surface and turn out the pastry. Roll into a ball and wrap in cling film. Place in the fridge for at least 30 minutes.


Method for the pie filling:

  1. Heat one tablespoon of oil in a large pot over medium heat and add the onions. Cook until translucent before adding the garlic, continue to cook for another few minutes. Add the carrots and celery and continue to cook, stirring occasionally.
  2. In a separate pan or skillet, add the remaining oil and warm over a medium heat before adding the mushrooms. Cook until all the moisture has evaporated.
  3. Pour the porcini water through a sieve and save the water. Remove the porcini mushrooms and chop finely. Add to the other mushrooms. Heat through.
  4. Add the mushroom mix to the other pot, followed by the lentils, stir well. Add the stock, herbs and marmite and cook until lentils are tender but not soft, approx. 30 minutes.
  5. To make the pie, preheat the oven to 356°F (180°C) and lightly flour a clean surface. Remove the pastry from the fridge and divide into four pieces; two tops and two bottoms. Roll out each piece, rotating each time you roll, to ensure a round shape. You want your pastry to be about 0.2in (0.5cm) thick.
  6. Grease the inside of a shallow pie tin with some vegan margarine. Roll one piece of pastry around your rolling pin and lift above the tray. Unroll the pastry onto the tray. Gently lift and drop the pastry into the corners and press it in, being careful not to tear the pastry.
  7. When the lentil mix has cooled a little, spoon it into the pie tray. Repeat the same process with the lid and seal the edges by pinching the top and bottom layers together. Trim the edges with a sharp knife.

Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or @thetinyVK on Twitter. I’d love to see them!

Tanya x

Do you wish to transition to a vegan lifestyle in a safe and supportive environment?

Join V-TRIBE today.

Keep Informed

Join our mailing list to receive the free monthly Living Vegan newsletter, as well as two professional Dietitian Resources.


Our Purpose

Co-founded by Accredited Professional Nutritionist and Dietitian Yvonne O’Halloran, LivingVegan.com aims to provide a safe, informative space for anyone wishing to transition to and thrive on a vegan lifestyle. Aside from the proven health benefits, a whole-food plant-based diet has massive positive impacts for the environment and all the creatures we share our planet with. Our goal is to bring you news and resources that will dispel the myths associated with veganism and make the change second nature.

For Health, For Earth, For Compassion

Join V-TRIBE today