Lentil Soup Potpie Recipe

Introduction

This Lentil Soup Potpie combines hearty lentil stew with flaky, golden puff pastry for a comforting meal that’s perfect any time of year. It’s a delicious way to enjoy a classic soup with a savory twist that will satisfy both vegetarians and meat-eaters alike.

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 yellow onion, finely chopped
• 4 garlic cloves, thinly sliced
• Salt and black pepper
• 2 medium carrots, halved and thinly sliced
• 2 celery stalks, thinly sliced
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 3 fresh thyme sprigs (or 1 1/2 teaspoons dried)
• 2 tablespoons all-purpose flour
• 2 (14-ounce) cans lentils, drained (or 3 cups cooked green or brown lentils)
• 1 (14-ounce) can vegetable stock (or 1 3/4 cups homemade vegetable stock)
• 1 tablespoon balsamic vinegar
• 1 (8-ounce) sheet frozen puff pastry, thawed
• 1 egg, lightly beaten

Instructions

1. Step 1: Preheat the oven to 400 degrees F. Heat the olive oil in a 10-inch oven-safe skillet over medium heat. Add the onion and garlic, season with salt and pepper, and cook until softened but not browned, about 5 to 7 minutes. Stir in the carrots, celery, tomato paste, cumin, and thyme. Cook until the tomato paste darkens slightly, 3 to 5 minutes.
2. Step 2: Sprinkle the flour over the vegetables and stir until fully incorporated, about 1 to 2 minutes. Add the lentils, vegetable stock, balsamic vinegar, and ½ cup water. Stir to combine and bring to a simmer. Turn off the heat and adjust salt and pepper to taste.
3. Step 3: On a lightly floured surface, roll out the thawed puff pastry until it’s 1 to 2 inches larger than your skillet. If the pastry shrinks while rolling, let it rest a few minutes between rolls.
4. Step 4: Transfer the skillet to a baking sheet. Place the puff pastry over the skillet, trimming the edges so there’s a ½- to 1-inch overhang. Brush the pastry with the beaten egg and cut four slits in the center to allow steam to escape.
5. Step 5: Bake for about 10 minutes until the puff pastry is puffed and golden. Lower the oven temperature to 375 degrees F and bake an additional 30 to 35 minutes until the pastry is cooked through and the filling is bubbling. Cover with foil if the pastry browns too quickly. Let the potpie sit for a few minutes before serving.

Tips & Variations

• Use homemade vegetable stock for deeper flavor, or substitute with chicken stock for a non-vegetarian version.
• For extra richness, add a splash of cream or a handful of grated cheese to the lentil filling before covering with pastry.
• If you prefer, swap out thyme for rosemary or sage for a different herbal note.
• Ensure the edge of the puff pastry is well sealed to prevent leakage during baking.

Storage

Store leftover potpie in an airtight container in the refrigerator for up to 3 days. Reheat in a 350-degree oven until warmed through to keep the pastry crisp. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried lentils instead of canned?

Yes, but make sure to cook the dried lentils fully before adding them to the recipe. About 1 cup of dried lentils will yield roughly 3 cups cooked.

Can I prepare this potpie in advance?

You can assemble the lentil filling a day ahead and refrigerate it. Add the puff pastry and bake fresh before serving for the best texture.

Lentil Soup Potpie Recipe

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★★★★★

4.8 from 90 reviews

• Author: Harry
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This Lentil Soup Potpie is a comforting and hearty vegetarian dish featuring a savory lentil and vegetable stew topped with a golden, flaky puff pastry crust. Combining earthy lentils with aromatic spices, fresh thyme, and a splash of balsamic vinegar, it’s a wholesome meal perfect for cozy dinners.

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Ingredients

Scale 1x2x3x

Soup Filling

• 3 tablespoons extra-virgin olive oil
• 1 yellow onion, finely chopped
• 4 garlic cloves, thinly sliced
• Salt and black pepper, to taste
• 2 medium carrots, halved and thinly sliced
• 2 celery stalks, thinly sliced
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 3 fresh thyme sprigs (or 1 1/2 teaspoons dried thyme)
• 2 tablespoons all-purpose flour
• 2 (14-ounce) cans lentils, drained (or 3 cups cooked green or brown lentils)
• 1 (14-ounce) can vegetable stock (or 1 3/4 cups homemade vegetable stock)
• 1 tablespoon balsamic vinegar
• ½ cup water

Puff Pastry Topping

• 1 (8-ounce) sheet frozen puff pastry, thawed
• 1 egg, lightly beaten

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Instructions

1. Prepare the filling: Preheat the oven to 400°F (200°C). In a medium (10-inch) oven-safe skillet, heat the olive oil over medium heat. Add the chopped onion and sliced garlic, season with salt and black pepper, and cook for 5 to 7 minutes until softened but not browned. Stir in the sliced carrots, celery, tomato paste, ground cumin, and thyme sprigs, cooking for another 3 to 5 minutes until the tomato paste darkens slightly. Sprinkle the flour over the vegetables and stir until fully incorporated, about 1 to 2 minutes. Add the drained lentils, vegetable stock, balsamic vinegar, and ½ cup water. Stir to combine and bring to a simmer. Once simmering, turn off the heat and adjust seasoning with salt and pepper as needed.
2. Prepare the puff pastry: On a lightly floured surface, roll out the thawed puff pastry until it is 1 to 2 inches larger than the skillet diameter. If the pastry resists rolling, allow it to rest for a few minutes to relax the dough before continuing. Transfer the skillet with the filling onto a sheet pan to catch any drips and make handling easier.
3. Assemble the potpie: Carefully drape the rolled puff pastry over the skillet, trimming the edges with scissors so there is a ½ to 1-inch overhang all around. Brush the surface of the pastry generously with the beaten egg to ensure a golden, glossy finish. Use scissors to cut four slits in the center of the pastry to allow steam to escape during baking.
4. Bake the potpie: Place the sheet pan with the skillet into the oven and bake at 400°F for about 10 minutes until the pastry begins to puff and turns golden brown. Reduce the oven temperature to 375°F (190°C) and continue baking for another 30 to 35 minutes, until the pastry is fully cooked and the filling is bubbling. If the pastry browns too quickly, cover it loosely with aluminum foil to prevent burning.
5. Rest and serve: Remove the potpie from the oven and let it sit for a few minutes before serving to allow the filling to set slightly. Serve warm and enjoy your comforting lentil soup potpie.

Notes

• For a gluten-free option, use gluten-free flour and gluten-free puff pastry sheets.
• If you don’t have canned lentils, you can use about 3 cups of cooked green or brown lentils.
• Make sure to use an oven-safe skillet to transfer the filling easily from stovetop to oven.
• Resting the puff pastry between rolling sessions helps prevent it from shrinking back.
• Use vegetable stock or broth for a richer flavor; homemade stock gives the best taste.
• The potpie can be refrigerated for up to 3 days and reheated in the oven for best texture.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: Vegetarian, American

Keywords: lentil soup, potpie, vegetarian potpie, puff pastry, hearty lentil stew, comfort food, vegetarian dinner