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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
