Lentil and Vegetable Bake with a Savoury Sponge

Vegetable Pie with sponge crust batter and vegetables vegetarian

This bake is a meatless dish that’s filled with a medley of spinach, cabbage, tomatoes, onions, chili, brown lentils and loads of fragrant spices – but the savory sponge is what gets me… The sponge can naturally be used on ANY filling of your choice, I was just in the mood for a little #MeatlessMonday action!

The sponge is light, moist, and fluffy with a beautiful crispy exterior. It’s a great vehicle to soak up all THAT sauce. I listed the 3 components in 3 different recipes below – THE CRUST, THE FILLING, and THE SAUCE. Enjoy!

TIP: This batter can DEFINITELY be turned into a dessert – Just add 1/2 cup of brown sugar, and BOOM!


CRUST - Lentil and Vegetable Pie

  • Servings: 2 1/2 cups of batter
  • Difficulty: Easy
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  • 2 cups flour
  • 4 tsp baking powder
  • 125ml coconut oil
  • 125ml olive oil
  • 250ml full cream milk</li
  • 2 eggs
  • Pinch of salt


  1. Preheat your oven to 190 degrees celsius. Add all the ingredients into one bowl and whisk.
  2. Pour the batter over filling of your choice and spread gently and evenly.
  3. Bake at 190 degrees celsius for 35-40mins
  4. Enjoy!

Wet Batter Pie easy crust savoury vegetable vegetarian lentil




FILLING - Lentil and Vegetable Pie

  • Servings: 8 servings
  • Difficulty: Easy
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  • 500g lentils
  • 1 medium onion
  • 1 medium chili
  • 1 tbsp medium curry powder
  • 1 tbsp cumin powder
  • 1 tsp paprika
  • 3 cloves of garlic, finely diced
  • 1 tsp fresh ginger, finely diced
  • 1 1/2 tsp salt
  • 4 tbsp Worchester sauce
  • 300g spinach, diced
  • 1 large carrot, grated
  • 1 medium green pepper, diced
  • 1/4 head of cabbage, diced
  • 3 large tomatoes, diced
  • 4 tbsp olive oil
  • 1 cup of vegetable stock


  1. Rinse 500g brown lentils thoroughly. Add the lentils and 2 cups of water to a pot and boil until all the water has evaporated. Then the lentils should be fully cooked but still al dente.
  2. Add diced onions, cabbage, carrot, spinach, garlic and ginger, olive oil, chopped chilies, cumin, paprika, and curry powder to a pan and sautee for 15mins on medium heat OR until the mixture starts to caramelize. Add a dash of vegetable stock if you feel the mixture is too dry.
  3. Add the chopped tomatoes, green peppers, vegetable stock, and Worchester sauce. Cook for 10mins or until the majority of the tomatoes have broken down and 2/3 of the liquid has remained.
  4. The lentils should be ready by now, add them to the vegetables, and mix well. Transfer the filling into an ovenproof dish. Add the batter (above recipe) and bake for 35-40 mins at 190 degrees celsius.
  5. Make your white sauce (below).

Vegetable stir fry pie lentils vegetarian Wet Batter Pie easy crust savoury vegetable vegetarian lentil healthy


TIP: If you’re not using the vegetable concentrate but liquid stock then you replace the 400ml milk with the 400of vegetable stock and just add a dash of heavy cream and additional salt.

SAUCE - Lentil and Vegetable Pie

  • Servings: 8 servings
  • Difficulty: Easy
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  • 3 tbsp butter
  • 3 tbsp flour
  • 400ml full cream milk, warmed
  • 1 tsp freshly ground coarse pepper
  • 30g vegetable stock concentrate
  • Pinch of salt, optional


  1. Melt the butter on medium heat. Add the flour and cook until the ‘roux’ turns light brown.
  2. Add the warm milk gradually and whisk well.
  3. Once all the milk has been added, you may add the vegetable stock concentrate and whisk until melted.
  4. Add the pepper and cook on low until the desired thickness has been achieved.
  5. Enjoy!

Béchamel with Vegetable Stock

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