Lentil Soup Potpie
Published April 8, 2025
- Total Time
- 1 hour 20 minutes
- Prep Time
- 10 minutes
- Cook Time
- 1 hour 10 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 3tablespoons extra-virgin olive oil
- 1yellow onion, finely chopped
- 4garlic cloves, thinly sliced
- Salt and black pepper
- 2medium carrots, halved and thinly sliced
- 2celery stalks, thinly sliced
- 2tablespoons tomato paste
- 1teaspoon ground cumin
- 3fresh thyme sprigs (or 1½ teaspoons dried)
- 2tablespoons all-purpose flour
- 2(14-ounce) cans lentils, drained (or 3 cups cooked green or brown lentils)
- 1(14-ounce) can vegetable stock (or 1¾ cups homemade vegetable stock)
- 1tablespoon balsamic vinegar
- 1(8-ounce) sheet frozen puff pastry, thawed
- 1egg, lightly beaten
Nutritional analysis per serving (4 servings)
718 calories; 34 grams fat; 7 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 5 grams polyunsaturated fat; 81 grams carbohydrates; 19 grams dietary fiber; 9 grams sugars; 26 grams protein; 1117 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat the oven to 400 degrees. Heat the oil in a medium (10-inch) oven-safe skillet over medium. Add the onion and garlic, season with salt and pepper and cook until softened but not browned, 5 to 7 minutes. Add the carrots, celery, tomato paste, cumin and thyme and stir until the tomato paste is a shade darker, 3 to 5 minutes. Sprinkle with the flour and stir until the flour disappears, 1 to 2 minutes. Add the lentils, broth, vinegar and ½ cup water and stir to combine. Once simmering, turn off the heat and season to taste with salt and pepper.
- Step 2
On a lightly floured surface, roll the puff pastry until it is 1 to 2 inches larger than the skillet. If you find the pastry contracts when you roll it, give it a few minutes between each roll to relax a little. Transfer the skillet to a sheet pan. Drape the puff pastry over the skillet, trimming the edges with scissors so that there is only ½- to 1-inch overhang. Brush the beaten egg onto the puff pastry, then use scissors to cut four slits in the middle of the pastry.
- Step 3
Bake until the pastry is puffed and golden brown, about 10 minutes. Reduce the oven temperature to 375 degrees and bake until the pastry is cooked through and the filling is bubbling, 30 to 35 minutes. (If the pastry is getting too dark, cover with foil.) Let sit for a few minutes before diving in.
Private Notes
Comments
Use any soup to make a vegetarian stew with a crust. Ladle a thick soup into a casserole: heavy on the veggies, lighter on the broth. Cover with baking powder biscuit dough, pastry, or a stiff cornbread mixture. Bake. A nice variation is topping thick soup with steamed dumplings. Endless combinations for nourishing, filling meals.
This was a family hit! Made as directed using cooked brown lentils. One substitution for our GF household: used the cornmeal biscuit recipe from Melissa Clark’s Ratatouille & Sausage Potpie and adjusted oven temperature to 425. Delicious.
Super yummy! I used dry brown lentils (1 cup dry soaked for 6 hours and boiled for 10 minutes) and regular vinegar. It turned out really well! Served with mashed potatoes and a drizzle
I’ve made this like 10 times and I always crumble some feta on before adding the pastry. Highly recommend. Otherwise it’s a perfect recipe.
This was good but needed less liquid for my preference. Also next time I’ll try mashed potatoes on top or cornbread like Sue suggests, that puff pastry is too many points!
Subbed potatoes for the celery and added kale. The youngest kid went back for thirds.