-puff pastry -onion and garlic -celery and carrots -mushrooms -all-purpose flour -light coconut milk -potatoes -canned lentils -frozen peas -spices
In a pot, heat olive oil, and cook onion, carrots, celery, and mushrooms for 5-6 minutes, or until golden brown.
Add flour and stir. Pour coconut milk, and vegetable broth, and add potatoes, and spices. Stir and cook for 10 minutes.
Add the drained canned lentils and the frozen green peas. Stir and cook for 5-6 more minutes.
Cook for 5-7 minutes over medium-low heat, or until the vegan bechamel thickens and coats the back of a wooden spoon.
Transfer the mixture to a pie pan, cover it with vegan puff pastry, and brush with olive oil. Cut 4 strips in the middle.
Bake for 35 minutes at 350ºF (180ºC) or until the crust is puffy and golden brown.
Let rest for 10 minutes before slicing and serving! This lentil pot pie is best served fresh.