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Pumpkin And Lentil Jalousie With Coriander And Lime Dressing

  • 6-8
Pumpkin And Lentil Jalousie With Coriander And Lime Dressing

In winter it's wonderful to sit down to a warming winter pie. This lentil pie, relies on pumpkin for sweetness and creamy texture. Vary the spices if you like and add fresh herbs like coriander or parsley to the filling for a change.


  • 1 cup brown lentils
  • 500 grams pumpkin, peeled
  • 2 tblsp oil
  • 2 onions, peeled and roughly diced
  • 4 large cloves garlic, peeled and chopped
  • 2 tblsp fresh ginger, peeled and finely chopped
  • 1 tsp each ground cumin, ginger, coriander, sweet basil and chilli
  • 1 grated potato
  • 1½ cups water or vegetable stock
  • salt and pepper
  • ¼ cup chopped fresh herbs (parsley, chives, marjoram, etc)
  • 2 x 400 gram packets frozen flaky puff pastry, defrosted
  • milk to glaze


  1. Soak the lentils in water for at least 4 hours. Drain well. Cut the pumpkin into 2cm dice.
  2. Heat the oil in a frying pan and add the pumpkin and onion and cook over a reasonably high heat for 5-7 minutes, stirring occasionally until the vegetables are browned.
  3. Add the garlic, ginger and spices and cook a further 2 minutes.
  4. Stir in the grated potato and water or vegetable stock. Cover and simmer gently for 30 minutes, stirring regularly until the liquid has all been absorbed. Season with salt, pepper and the chopped fresh herbs. Cool.
  5. Roll one sheet pastry out to a 25cm x 30cm rectangle and place on a greased baking tray. Spread the filling over the pastry leaving a 1cm edge all the way round.
  6. Roll the second sheet pastry out to a 27cm and 32cm rectangle. Fold in half lengthwise and then with a well floured knife, cut the pastry in 1cm strips at right angles, leaving a 5cm edge all the way round.
  7. Open the pastry out and place on top of the lentil filling. Press the edges together. Brush with milk to glaze.
  8. Bake at 220ºC for 30 minutes until the pastry is well risen and golden. Serve with the Coriander, Lime and Yoghurt Dressing.

Coriander, Lime and Yoghurt Dressing

  1. In a bowl blend together, 1 cup non fat plain yoghurt, grated rind 2 limes and ¼ cup chopped coriander leaves and ½ tsp salt.

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