Lentil Taco Pie

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I need to somehow put my love for this pie into words.

The problem is, I don’t think that any linguistic utterance’ll do the little guy justice.

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Look at its beautiful, vibrant, colours! deliciously-gorgeous.

Layers of flavour are built into this badboy; all joining forces to culminate in the. most. delicious. savory. pie. I’ve. ever. had. the. good. fortune. of. knowing.

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This pie was to me as cookies are to the Cookie Monster. And I think that I was no more lady-like in my consumption of this pie than Cookie is while scarfing down his go-to snack of choice.

Unfortunately, our friendship was short-lived.

Like a flash, the pie was gone.

It’s a shame, really. We could’ve definitely developed an exclusive and loving relationship.

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Maybe it’s for the best; ending our fling before I could become too possessive.

I will, however, remember this pie fondly.

And, perhaps, obsessively.

It’ll be making a reappearance in my kitchen, prrr-onto.

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Lentil Taco Pie

Adapted from Taste and Tell

One recipe biscuit crust (see below)
One recipe lentil filling (see below)
1 cup roughly crumbled corn chips
1 cup plain Greek yogurt
1 cup sharp cheddar cheese, grated
Toppings: shredded lettuce, chopped tomatoes, sliced green onions, diced avocado, sliced olives, cilantro

1. Roll out the prepared biscuit dough. Transfer to a pie plate or springform pan (lining the springform pan partially up the sides).

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2. Spoon the prepared lentil filling into the biscuit-lined pan. Spread it evenly.

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3. Top the lentil mixture with the broken corn chips.

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4. Dollop the Greek yogurt atop the chips and spread evenly.

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5. Sprinkle the grated cheese evenly on top of the yogurt.

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6. Bake in a 375 degree oven for 20-25 minutes until the crust is golden and the cheese is melted. After removing the pie from the oven, I carefully dabbed the surface with some paper towel to remove some of the residual grease (= worth it).
7. Cool slightly and top with your toppings of choice.

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Biscuit Crust

1 cup all purpose flour
1/2 Tbsp baking powder
1/2 tsp salt
3 Tbsp cold butter, cubed
1/4 cup milk
1/4 cup Greek yogurt

1. In a medium bowl, whisk together the flour, baking powder, and salt.
2. Add the cold butter and cut it into the dry ingredients until it resembles coarse crumbs.
3. Make a well in the center and add the combined milk and Greek yogurt. Stir in to the flour mixture until just combined. Don’t over mix.
4. Gather the biscuit dough into a ball, flatten into a disk, and wrap in plastic wrap. Refrigerate until ready to roll out and use.

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Lentil Filling

Adapted from allrecipes

1 tsp extra virgin olive oil
1 cup finely chopped onion
1 garlic clove, minced
1 cup dried lentils, rinsed
1 Tbsp chili powder
1 Tbsp ground cumin
1 teaspoon dried oregano
1/8-1/4 tsp cayenne pepper
salt & pepper, to taste
2 1/2 cups vegetable broth
1 cup chopped, seeded, tomatoes
1/2 cup chopped cilantro

1. In a medium pot, saute the onion and garlic in oil until tender. Add the lentils, chili powder, cumin, oregano, cayenne, salt, and pepper; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender. Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly. Add the chopped tomatoes. Stir to combine and let cool.

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Ohh, heyy, sweetie pie.

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