Spiced lentil and kumara pies

Tuck into a hearty pot pie this winter.

  • 1 hr 20 mins cooking
  • Serves 8
  • Print
These flavoursome hearty lentil pies with sweet potato are topped with pastry for the ideal vegetarian meal. Served with a herby yoghurt sauce. Yum!
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  • 2 tablespoons olive oil
  • 1 medium red onion (170g), chopped finely
  • 3 cloves garlic, chopped finely
  • 1 celery stalk (150g), trimmed, chopped finely
  • 2 tablespoons harissa (see tips)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2¼ cups (450g) french-style green lentils
  • 2 small kumara (orange sweet potato) (500g), cut into 3cm pieces
  • 2 cups (500ml) vegetable stock
  • ½ cup (125ml) water
  • 400 grams canned cherry tomatoes in juice
  • 60 grams baby spinach leaves
  • ½ cup fresh flat-leaf parsley leaves
  • ½ cup fresh coriander leaves
  • 1½ teaspoons finely grated lemon rind
  • 4 sheets puff pastry
  • 1 free-range egg, beaten lightly
Herb & lemon yoghurt
  • 1 cup (280g) Greek-style yoghurt
  • ¼ cup coarsely chopped fresh flat-leaf parsley
  • ¼ cup coarsely chopped fresh coriander (cilantro)
  • 1 tablespoon finely chopped preserved lemon rind
  • 1 tablespoon lemon juice


  • 1
    Heat oil in a large saucepan over medium heat; cook onion, garlic and celery for 5 minutes or until onion softens. Add harissa, cumin and ground coriander, cook, stirring, for 1 minute or until fragrant. Add lentils, kumara, stock and the water; bring to the boil. Reduce heat, simmer, covered, for 20 minutes or until lentils and kumara are tender.
  • 2
    Add tomatoes; return to a simmer, cook, uncovered, for 5 minutes or until thickened. Stir in spinach, parsley, fresh coriander and rind; season to taste; cool.
  • 3
    Meanwhile, make herb and lemon yoghurt. Combine ingredients in a bowl.
  • 4
    Preheat oven to 200°C. Grease eight 1 cup (250ml) pie tins (with a base measurement of 7.5cm/3 inches and a top measurement of 12.5cm/5 inches).
  • 5
    Cut eight 13cm squares from pastry. Refrigerate until required.
  • 6
    Fill pie tins with cooled lentil filling; top with pastry squares, pressing edges to seal. Brush tops with egg. Cut small steam holes in top of pies.
  • 7
    Bake pies for 30 minutes or until pastry is golden and filling is hot. Serve with herb and lemon yoghurt.


Harissa is a hot chilli paste; there are many different brands available on the market, and the strengths vary enormously. If you have a low heat-level tolerance, you

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