Lentil & potato casserole with pumpkin & tomatoes, topped with phyllo crust

Main Dish
4 servings
20 min
25 min
Very Easy


Number of serving: 4
2 cups lentils

6 cups water

1/4 teaspoon turmeric

1/4 teaspoon sweet paprika

1-2 tablespoon ghee or vegetable oil

1 heaping tablespoon dark mustard seeds

1 1/2 teaspoon cumin seeds

2 medium-large onions

2 tablespoons minced ginger

6-8 cloves garlic

1/2 teaspoon ground cumin

1 1/2 teaspoon ground coriander

1 1/2 teaspoon turmeric

1/4 teaspoon paprika or cayenne pepper

1/4 teaspoon cinnamon

1/4 teaspoon ground cloves

salt and pepper to taste

4 fist sized potatoes

1 14 ounce can of chopped tomatoes

1 15 ounce can of pumpkin puree

1 tablespoon maple syrup, to taste

1 1/2 cups stock

5 sheets of phyllo dough

2-3 tablespoons melted butter


  • Place the lentils, bay leaf, 1/4 teaspoons of turmeric and paprika, and the water into a large pot. Bring to a boil and skim the foam from the top. Reduce to heat to maintain a simmer while covered.
  • While the lentils cook, begin the rest of the filling. Heat a large skillet over medium high heat and add the ghee or oil. They will pop; when their popping slows, add the cumin seeds. Roast briefly, 10-15 seconds.
  • Add the onions with a sprinkle of salt and saute, stirring occasionally, until the onions are browning, abut 10-15 minutes. Add the garlic and ginger and cook for another 1-2 minutes. Then add the rest of the spices and toss to coat the onions evenly.
  • Add this onion mix to the lentils and add the potatoes as well. Simmer for 20-30 more minutes, which you work on the sauce. Preheat the oven to 400 F.
  • Combine the pumpkin, tomatoes and maple syrup in a food processor or blender and puree. Add the stock to help more the mixture--it will all go in the lentils together. When the potatoes are just barely tender, pour the pumpkin-tomato blend gently into the lentils mix.
  • Heat the whole thing through when it is quite hot dump it gently into the prepared casserole dish. Layer the phyllo sheets over the casserole, brushing each sheet with melted butter or ghee before layering the next sheet.
  • Bake until the phyllo top is crisp and golden brown, 35 - 45 minutes. Serve hot with Greek yogurt on the side.


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