Moroccan Spiced Lentil and Potato Pie

Servings: 4 | 0 minutes | 350 kcal

Traditionally, Moroccan cuisine is known for its flavorful and hearty dishes. This recipe is a vegan version of a classic Moroccan pie, usually made with meat. The pie has been a staple in Moroccan cuisine for centuries, often served during festive occasions.

I first tasted a similar dish in a vibrant Moroccan market. The flavors were astounding and I knew I had to recreate it in a vegan-friendly way. I replaced the traditional meat with lentils and the result was a comforting, rich and spicy pie.

Ingredients

200 grams brown lentils
4 pieces potatoes
1 pieces onion
2 pieces garlic cloves
2 teaspoons olive oil
1 teaspoons turmeric
1 teaspoons cumin
1 teaspoons paprika
0.5 teaspoons cayenne pepper
1 pieces vegan pastry

Instructions

Boil the lentils and potatoes until soft.
In a pan, sauté the onion and garlic in olive oil until translucent.
Mix in the spices and cook for another minute.
Add the cooked lentils and potatoes, mix well so they are completely coated with the spices.
Roll out the pastry and place it in a pie dish.
Fill the pastry with the lentil and potato mixture.
Bake in a preheated oven at 180°C (350°F) for about 30 minutes or until the pastry is crisp and golden.