Lentil Tart -Spicy Brown Lentil Pie

This Lentil tart is just so yummy! Brown lentils infused with fragrant spices and fresh herbs atop a crispy pastry crust make a delicious and nutritious Lentil Pie. 

Lentils contain protein, dietary fiber, iron, B vitamins and minerals. And they taste great too!

This Lentil Tart is so good! the fragrant spices make the brown lentils so tasty and the fresh parsley and mint add a freshness and balance to this delightful main dish tart. 

This recipe has a long list of ingredients - but don't be put off - the list is mainly spices you probably have on hand - and if you don't - well, just use what you have - get creative! I am sure it will be just as good - but different.... :-) 


  • 1 cup brown lentils
  • 3 cups liquid - vegetable broth or water 
  • 1/2 cinnamon stick - about 3-4 inches.
  • 2 bay leaves
  • 1 tsp ground pepper 
  • 1 tsp salt
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp ground coriander
  • 1 tbsp silan OR honey OR molasses
  • olive oil for sauteing 
  • 1/2 large onion (or 1 small onion) - finely diced
  • 2 ribs celery - finely diced 
  • 1/2 cup chopped nuts - walnuts, pine nuts, cashew - any kind of nuts you like or have on hand - you can even try sunflower or pumpkin  seeds. 
  • 1 cup fresh parsley - chopped
  • 1/2 cup fresh mint - chopped
  • you can add chopped coriander if you like (personal taste)
  • tahini paste


  • 1 1/4 cups flour
  • 1 tsp salt
  • 1/2 cup olive oil
  • 2-4 tbsp cold water

You can also opt for prepared pastry dough from your freezer section. That is SO MUCH easier!


  1. Place the lentils and liquid in a pot together with the bay leaves and cinnamon stick and bring to a boil. If you are not using the vegetable stock - add salt and pepper to season or even a bullion cube.
  2. Cook, stirring once in a while for 15-20 minutes until the lentils are soft and the liquid is absorbed. 
  3. Once the lentils are cooked add the salt, pepper, cumin  paprika and coriander and mix. 
  4. Now stir in the silan OR honey OR molasses.
  5. In a separate pan, heat the olive oil and add the chopped onion and celery and saute until the onions are soft and translucent. Mix this into the lentil mixture.
  6. Place the pot with the lentil mixture on the stove again and heat while stirring so that all the flavours are mixed in well. Keep stirring so that the mixture does not stick to the bottom of the pot. Now add the parsley and half the mint (and the coriander leaves if you are using).
  7. Add the chopped nuts and stir until the leaves are well incorporated. Set aside.
  8. Mix your pastry ingredients together and form a ball. Wrap in cling wrap and place it in the refrigerator for at least 20 minutes. 
  9. Once chilled, roll the dough out to the shape of your pan - I use a rectangular Pyrex® dish but it will work in a round pie dish as well.
  10. Spread the lentil mixture over top the pastry.
  11. Bake at 180C / 350C for 20-25 minutes - the edges of the crust should be golden. 
  12. Make the tahini sauce by whisking together 1/4 cup tahini paste with 1/8 cup water, juice from 1/2 lemon, salt and pepper. 
  13. Cut the tart into eight servings. Sprinkle the remaining mint over top.
  14. Serve the lentil tart with lemon wedges and tahini sauce. 

If you want to use dairy - this is also delicious with grated cheese spread over the top before baking in the oven. The cheese and lentil combination makes for a perfect protein.

Looking for more recipes like this Lentil Tart

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Welcome to Simply-Vegetarian.com where you'll find simple, nutritious and delicious meatless recipes.

I'm Mimi (that's me on the Nile River!) and this is my recipe collection. I love to be creative, love to cook and love to entertain. I'm also veggie which means that all of the above gets a bit more complicated – and a lot more fun!

On simply-vegetarian.com I share some of my family's favourite recipes, from soups and starters to holiday main dishes and desserts as well as some really good tips and suggestions for healthy eating!

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