Lentil and pumpkin plait


I hope you’ve all had a great start to the new year. I am very excited for 2018 because I’m planning to share lots of new and delicious recipes with you this year. 🙂

To start off, I want to share this delicious lentil and pumpkin plait with you. We all know that legumes are an important part of most plant-based diets. They are packed with high quality protein, have complex carbohydrates and a ton of fibre. They are also very satiating and leave you full for much longer, and to top it all off they are completely free of cholesterol and have virtually no saturated fats. So vegan or not… I think everyone should try to incorporate these guys into their diet more.


However, I often struggle to find new ways to prepare beans and lentils. For example, I love lentil dahl but I wouldn’t want to eat it every other day, just to make sure I get my plant protein in. That’s why I came up with this recipe. It’s full of flavour and even though there is oil in the pastry it is still fairly healthy. I also love the criss-cross pattern on the top, which is pretty easy to do, but makes the whole dish look just that tiny bit more special.

I really enjoyed developing this recipe and I really hope you will give it a try and impress your friends and family with your plaiting skills. 😉

Bon appétit!



  • 1 tbsp olive oil
  • 80g onion
  • 2 cloves garlic
  • 250g butternut squash
  • 100 g carrot (~one medium sized carrot)
  • 100g celery (about 2 stalks)
  • 150g red split lentils
  • 1 stock cube
  • 350 ml water

  • 300 g flour (I used 50/50 spelt and wheat)
  • ½ tsp salt
  • 100 ml water
  • 100 ml oil

  • 100g rolled oats
  • 1 tsp ground coriander
  • ½ tsp ground cumin
  • 2 tsp dried mixed herbs
  • ¼ tsp cayenne pepper
  • 1 tbsp soy sauce
  • 1 tsp cider vinegar
  • salt to taste

  • 1-2 tbsp plant milk
  • Optional: seeds of your choice

Lentil and pumpkin plait

servings: 8-10 slices


Heat up the oil in a saucepan, add the onions and fry until golden brown, then add the garlic and vegetables, and sauté for a couple of minutes. Next add the lentils, stock cube and water.

Bring everything to a boil, then reduce the heat, cover and let it cook for about 20 minutes or until the lentils are soft and most of the moisture is gone. Take the saucepan from the heat and set it aside to cool.

Once the lentil – vegetable mixture has cooled down a bit add the rolled oats, ground coriander, cumin, mixed herbs, cayenne pepper, soy sauce, cider vinegar and salt and let it sit for another 15 minutes to allow the oats to absorb the excess moisture.

To make the pastry, put the flour, salt, oil and water into a big bowl and mix, first with a wooden spoon, then with your hand until they form a soft dough (don’t over-knead or it will get tough).

Preheat the oven to 170 C.

UntitledRoll out the dough on a well dusted surface and cut according to the template. (make sure you have the same number of strips on each side)

Spread the filling evenly along the middle of the pastry. Fold in the top and bottom flaps and then work your way from the top to the bottom crossing the strips over the filling, alternating from side to side.

Transfer the finished plait to a lined baking tray, brush with a little bit of plant milk and sprinkle with seeds (optional). Bake for 20-25 minutes until golden brown.

🇦🇹 A German translation of this recipe will be available soon 🇩🇪






2 thoughts on “Lentil and pumpkin plait

    1. Thank you! 🙂 I moved house recently and had to use up all the food that was left in my pantry. I still had quite a lot of red split lentils, so I came up with this recipe. I’m quite happy with how it turned out, so if you ever have a bunch of lentils that need using up you should totally give it a try! 😀

      Liked by 1 person

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