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Curried Farro and Lentil Pot Pie
with puff pastry / sweet potato wedges

Active: 30 min Total: 45 min
This is no ordinary pot pie. For this creative meal, we're mixing things up and combining farro and lentils, coconut milk and fragrant spices under a crisp pastry shell.


Curried Farro and Lentil Pot Pie:
  • Puff pastry - 8 oz , defrosted
  • Farro, uncooked - 2/3 cup
  • Onions, medium - 1 , diced
  • Carrots - 8 oz , diced
  • Garlic - 3 cloves , diced
  • Ginger (opt) - 1 tsp , grated
  • Lentils, cooked - 2 cups ( look for vacuum-packed in the refrigerated section; otherwise canned)
  • Curry powder - 1 tsp
  • Garam masala - 1 tsp
  • Salt - 1 tsp
  • Paprika - 1/2 tsp
  • Cumin, ground - 1/2 tsp
  • Oil, cooking - 1 Tbsp
  • Butter - 2 Tbsp
  • Flour, all-purpose - 2 Tbsp
  • Tomato paste - 2 Tbsp
  • Peas, frozen - 1 cup (sub canned peas)
  • Stock, any type - 1/2 cup
  • Coconut milk, light - 1 cup
  • Eggs, yolk - 1 , whisked
  • Water - 1 tsp
  • Yogurt, plain or Greek - 1/2 cup
Garam Masala Sweet Potato Wedges:
  • Sweet potatoes - 1 lb , wedges
  • Oil, cooking - 1 Tbsp
  • Garam masala - 1 tsp
  • Brown sugar - 1/2 tsp


  1. Puff pastry - Thaw according to package instructions. (Can be done 1 day ahead)
  2. Cook farro - (Skip if farro was made ahead for Tuesday.) Bring a saucepan of water to boil (just like you would for boiling pasta). Give it a generous sprinkle of salt and add farro. If you bought semi-pearled or husked farro, it should take about 25 minutes to cook until al dente, tender but not soggy. (Can be done up to 5 days ahead)
  3. Sweet potatoes / Onions / Carrots / Garlic / Ginger - If prepping right before cooking, get oven heating before continuing with prep. Prep as directed. Store sweet potatoes in one container. Store onions and carrots in a separate container. Store garlic and ginger in a third container. (Can be done up to 5 days ahead)
  4. Season farro / lentils - Combine farro and lentils with garlic, ginger, curry powder, garam masala (portion for the pot pie), salt, paprika and cumin. (Can be done 1 day ahead)

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  1. Heat oven to 400F / 204C degrees.
  2. Spread sweet potatoes out on a sheet pan. Toss with oil, garam masala (portions for the sweet potatoes) and sugar. Season with some salt.
  3. Transfer sweet potatoes to the oven and bake, shaking the pan a few times while they cook, until tender, ~30 minutes.
  4. While potatoes roast, heat a large skillet over medium-high heat. Add oil (portion for the pot pie) and then onions and carrots with a pinch of salt. Saute until onions and carrots are softened, 3 to 4 minutes. Add butter, flour and tomato paste and saute until no dry spots of flour remain.
  5. Add farro / lentils and cook until heated through and fragrant, 2 to 3 minutes.
  6. Next add in peas (no need to defrost them, just break them up as they cook), stock and coconut milk. Bring to a simmer and simmer for 2 minutes.
  7. Remove skillet from heat and cover with puff pastry (if it's too big, trim with scissors). Use a fork to press the edges of the pastry against the sides of the skillet and trim off any excess.
  8. Whisk egg yolk and water and brush over puff pastry. Make a few slits with a knife and bake in the oven for 15 to 20 minutes, until golden.
  9. Serve pot pie and sweet potatoes with yogurt. Enjoy!



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