Lentil, Honey, & Raisin Pie – Lentils.org

Lentil, Honey, & Raisin Pie

  By lentilsorg    

July 14, 2015

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  • Prep: 5 Minutes
  • Cook: 30 Minutes
  • 5 Minutes

    30 Minutes

    35 Minutes

  • Yields: 8


  1. Preheat oven to 325°F.
  2. In a medium bowl combine all ingredients but pecans and the pie crust, until fully incorporated and eggs are completely blended. Pour mixture into the pie crust and scatter pecans on the top. Bake on the centre rack of the oven for 25-30 minutes or until the centre of the pie is baked (no longer jiggles) and the pie shell is golden.
  3. Allow to rest for 10 minutes.
  4. Enjoy with a scoop of ice cream, or a dollop of whipped cream.

*Lentil puree: Place cooked or rinsed & drained canned lentils into a food processor. For every 1 cup of lentils, add ¼ cup water. Blend to a smooth puree consistency.

**Toasting pecans: Place pecans in a pan and heat on low-medium setting to ensure all sides are meeting the heat of the pan. Brown lightly and reserve in a separate bowl until use.


2/3 cup (150 mL) lentil puree*

1/2 cup (125 mL) honey

1/2 cup (125 mL) raisins

3 large eggs

2 Tbsp (30 mL) butter, unsalted, melted

1 tsp (5 mL) vanilla

1/2 tsp (2 mL) salt

2 cups (500 mL) vanilla ice cream

1 whole pie shell, unbaked

1/4 cup (60 mL) halved pecans, toasted**


Nutrition Facts

Serving Size2/3 cup (150 mL) - pie only
Sodium260 mg
Potassium271 mg
Protein8 g
Cholesterol90 mg
Sugar23 g
Total Fat15 g
Saturated Fat4.5 g
Total Carbohydrates43 g
Dietary Fiber4 g