Red Lentil & Ratatouille Pie

Serves: 6

Difficulty of recipe preparation: Intermediate

Preparation time: 20 min

Cooking time: 45 min


  • 1 cup diced eggplant
  • 1 cup diced zucchini
  • 1/2 cup diced red capsicum
  • 1/2 cup diced yellow capsicum
  • 1/2 cup diced onion
  • 5 cloves garlic diced
  • 1 cup of chopped ripe tomatoes
  • 1/2 cup of local extra vigin olive oil
  • 3 tbl spn tomato paste
  • Salt and pepper to taste
  • 1/2 bunch fresh thyme( chopped finely)
  • 400 grames of red lentils
  • 3 litres water


  1. Place red lentils in sauce pan with 3 litres of water pinch salt over medium heat and simmer for 35 minutes then strain
  2. Place onion , garlic , olive oil , salt , pepper, capsicum, eggplant , zucchini, chopped tomatoes, tomatoe paste, fresh thyme in a roaring pan and place in a pre heated oven of 180 degrees Celsius and cook for 35 minutes or till vegetables are nearly soft then take out of oven , now grab you cooked red lentils and add to your Vegies and mix through evenly and gently , place back in oven for further 10 minutes then take out and allow to cool
  3. Place a sheet of puff pastry in greased pie dish and spoon in lentil and Vegie mix coming up 3/4 of the dish then place another sheet of puff pastry on top then bush with egg wash and fold bottom pastry to the lid of pie and repeat the egg wash on top and sides till it glows
  4. Place the pie in a really hot oven of 210 degrees Celsius and bake for 17 minutes
    Remove from oven allow to cool a little and serve your amazing Red Lentil Ratatouille Pie
    With some salad for lunch / brunch or mash and fresh peas for dinner

Additional information/tips

Keep all your dicing of your veggies even around 2cm x 2cm
And simmer your lentils gently stirring occasionally

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