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Lentil Tourtiere

Prep Time:

25 Minutes

Cook Time:

35 Minutes


1 Pie





  • Vegan pastry for double crust pie (top and bottom)

  • 1 can of cooked brown lentils, rinsed

  • 2 Tbsp of olive oil

  • 1 medium onion, minced

  • 1 clove of garlic, minced

  • 3/4 tsp of salt

  • 1 tsp of thyme

  • 1/2 tsp of sage

  • 1/2 tsp dry mustard

  • 1/2 tsp ground cloves

  • 1 large potato, chopped

  • 1/2 cup of potato cooking water

  • 1/4 cup of salted sunflower seeds

  • 1/4 cup of breadcrumbs

Optional sides

  • Cranberry sauce

  • Caramelized onions

  • Vegan gravy


  1. Preheat the oven to 425°F.

  2. Boil potato in a pot on the stove with 1 cup of water. Once cooked, drain the pot but keep 1/2 cup of potato water. Mash the potato and then set aside.

  3. Heat the olive oil in a large pot over medium heat. Cook the onion, garlic and salt for 3 minutes, stirring frequently until fragrant.

  4. Add lentils, thyme, sage, dried mustard, cloves and potato water. Bring to a boil, then lower the heat and simmer for 20 minutes uncovered. Mix in mashed potato, sunflower seeds and breadcrumbs.

  5. Line a deep 9 inch pie tin with pastry. Add in lentil mixture and cover with other pie pastry. Use a fork or your fingers to seal the outer edges of the pastry together. Use a knife to make 3 slits across the top of the pie to allow steam to release while cooking.

  6. Bake the pie at 425 F for 15 minutes, then 350 F for 15 to 20 minutes.

  7. Allow pie to cool for 10 minutes before cutting. Serve with optional side of caramelized onions, vegan gravy and cranberry sauce.

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