Indian Lentil Dhal Pie
with Mashed Potato Topping & Mint Raita
- Milk
- Wheat
- Gluten
- Lupin
- Soy
- May contain traces of allergens
You've had dhal on rice, but wait till you try it in pie form! The potato topping gets lovely and golden under the grill, pairing perfectly with the mildly spiced lentil filling. A dollop of cooling, tangy mint yoghurt is all you need to complete the dish.
Ingredients
1 packet
red lentils
(May be present: Wheat, Gluten, Lupin, Soy)
2
potato
1 bag
soffritto mix
1 packet
ginger paste
1 packet
tomato paste
1 tin
coconut milk
1 bag
baby spinach leaves
1 bag
mint
½ packet
Bengal curry paste
1 packet
Greek-style yoghurt
(Contains: Milk)
Not included in your delivery
olive oil
1.5 cup
water
½ tsp
salt
2 tbs
milk
(Contains: Milk)
40 g
butter
(Contains: Milk)
Utensils
Cooking Steps
• Bring a medium saucepan of salted water to the boil. • Rinse red lentils. • Peel potato and cut into bite-sized chunks.
TIP: Save time and get more fibre by leaving the potato unpeeled!
• In a large saucepan, heat a drizzle of olive oil over a medium-high heat. • Add soffritto mix and cook until softened, 4-6 minutes. • Add ginger paste, Bengal curry paste (see ingredients) and tomato paste and cook, stirring until fragrant, 2 minutes.
• Stir through the water, lentils, coconut milk and a pinch of salt. • Cover with a lid, reduce the heat to medium and cook, stirring occasionally, until the lentils have softened, 20-22 minutes. • In the last 2 minutes, remove the lid and stir through baby spinach leaves until wilted.
TIP: Add a splash of water if the sauce looks dry.
• Meanwhile, cook potato in the saucepan of boiling water until easily pierced with a fork, 12-15 minutes. • Drain and return to the pan. • Add the butter and milk to the potato. Season generously with salt. Mash until smooth.
• While the sauce is cooking, preheat the grill to high. Transfer lentil mixture to a baking dish. Gently spread the mash over the lentil mixture with the back of a spoon. Grill the pie until lightly golden, 5-10 minutes. • Meanwhile, pick and roughly chop mint. • In a small bowl, combine Greek-style yoghurt and mint. Season to taste.
• Divide the Indian lentil dhal pie between bowls. • Top with mint yoghurt to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The spiced lentil filling and mint raita were widely praised, with many loving the bold, warming flavour profile. Some found it a little mild or sweet from the coconut milk and tomato paste, and suggested adding garlic, fenugreek, or honey to boost depth.
- Ease of prep: Most found it straightforward to make, though several noted the recipe instructions felt confusing and the water quantity for the lentils was unclear.
- Suggestions: Many reviewers found the filling too watery; reducing the water or cooking the dhal uncovered for longer helps achieve a thicker consistency. Some also recommended adding cheese over the mash topping or serving with a side salad for extra colour and texture.
- Leftovers: At least one reviewer noted it reheats well the next day.
- Portions: A large number of reviewers felt there was not enough potato to cover the lentil filling, with several suggesting an extra potato would better balance the pie ratio.
