Family Dinners

Spiced lentil & spinach pies

Nutrition and extra info

  • Vegetarian
  • Nutrition: Per serving

  • kcal1055
  • fat51g
  • saturates24g
  • carbs117g
  • sugars11g
  • fibre9g
  • protein27g
  • salt2.2g
  • Ingredients
  • Method
  • Ingredients

  • 1 tbsp sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 large onion, finely chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 5 garlic cloves, grated
  • thumb-sized piece of ginger, peeled and finely grated

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 tsp cumin

    Cumin

    q-min

    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 1½ tsp turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • ½ cinnamon stick
  • pinch of chilli flakes
  • 250g red split lentils
  • 600ml vegetable stock
  • 30g butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 300g spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 1 lemon, zested and juiced

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 tbsp chopped coriander
  • 6 tbsp chutney

    Chutney

    chut-nee

    Unlike a pickle which should be vegetable-based, a chutney should be fruit-based. This means…

  • 1 quantity all-butter pie pastry (see ‘Goes well with’ below), or use a shop-bought vegetarian alternative
  • For the egg wash

  • 3 egg yolks
  • ½ tsp turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 1 tsp cumin seeds
  • 1 tsp sea salt flakes
  • Method

    1. Heat the oil in a wide-based pan. Add the onion and cook over a low heat for 10 mins, stirring, until softened. Mix in the garlic, ginger and spices and cook for 1 min more. Tip in the lentils, pour over the vegetable stock, season and bring to the boil. Reduce the heat, then cover and cook for 20 mins until the lentils are tender.

    2. Meanwhile, heat half the butter in a large pan, add the spinach and cook until wilted. Season, then drain. Stir the spinach through the lentils with the lemon zest and juice and coriander, then leave to cool.

    3. Mix together all the ingredients for the egg wash. Assemble the pies as directed in the pastry recipe, adding a spoonful of chutney to the middle of each. Glaze with the spiced egg wash before baking.

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