Lentil Tourtiere


  • 1 tablespoon olive oil (we used extra-virgin olive oil)
  • 1 large yellow onion, minced
  • 2 celery ribs, minced
  • 1 large Russet potato, cut into ¼-inch dice
  • 3 garlic cloves, minced
  • 1 tablespoon dried savory or marjoram (we used dried marjoram)
  • 8 ounces mushroom, chopped (we used cremini mushrooms)
  • ½ cup dry red wine (we used a cabernet sauvignon)
  • 2 cups cooked or canned lentils (we used cooked lentils)
  • 1 cup vegetable broth (we used Swanson Organic vegetable broth)
  • ½ cup old-fashioned rolled oats
  • 2 tablespoons tomato paste
  • 1 teaspoon sugar (we used organic cane sugar)
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • Salt (we used kosher salt) and freshly ground black pepper)
  • 2 vegan pie crusts (we used Wewalka Pie Crust)
  • Your favorite cranberry sauce or chutney, to serve


  1. Pour the oil into a large skillet, setting the heat to medium-high. Once the oil’s hot, toss in the onion, celery, potato and garlic, stirring frequently for 5 minutes or until the vegetables have softened. Add the marjoram, mushrooms and wine to the skillet, stirring to combine. Let the mixture cook for 3 minutes. Add in the lentils, broth, oats and tomato paste, stirring to combine. Turn the heat down to low and let the skillet mixture simmer for 20 minutes or until the mixture’s thickened, stirring now and then during that time (it took us less than 20 minutes).
  2. Mix the sugar, cinnamon, nutmeg, and allspice into the skillet, seasoning the skillet mixture with salt and pepper afterwards. Take the skillet off the heat and allow the food to cool down. Once cool, take a bite and see if it needs any extra seasoning (ours didn’t).
  3. Preheat your oven to 400 degrees. Take a 9-inch pie plate out and line it with one of the pie crusts. Add in the cooled lentil mixture, spreading it out evenly. Place the remaining pie crust over the lentil mixture, trimming and fluting the edges of the pie crust afterwards. Cut some slits into the top crust and place the pie in the oven for 40 to 45 minutes or until the crust looks nicely browned (we baked ours for 44 minutes). Pull the pie out of the oven and let it cool for 15 minutes before slicing it. Serve the pie when it’s warm or at room temperature with the sauce/chutney.

Serves 6

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We enjoyed this even without the chutney or cranberry sauce ! This recipe was supposed to be inspired by meat pies from Quebec and while we’ve never tried actual meat pies, this lentil pie was delicious ! The spices gave this a warm, comforting feeling while you’re eating this and the crust was nice and flaky. While the portions are small (and may not serve 6 depending on your appetite), we thought this was very filling and great to eat when it’s cold outside !

We got this recipe from “One-Dish Vegan” by Robin Robertson.

We weren’t paid in any form to promote Swanson, Wewalka, or the cookbook (and its author).

Take care everybody !

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