One of the best meals to make during the cooler months is lentil shepherd's pie. This cozy dish will warm you from the inside out and it's full of protein and a variety of veggies. Enjoy!
Ingredients
1 1/4 cups dried lentils
2 3/4 cups vegetable broth or water
3 medium yellow potatoes -peeled and cut in cubes
2 tbsp salted butter
Milk
Salt and black pepper to taste
2 celery stalks -diced
1 cup diced tomato
1 bell pepper of choice -diced
3 scallions (white and light-green part) -sliced
2 tsp chili powder
1 1/2 tsp cumin
1 1/2 tsp onion powder
1 tsp garlic powder
Salt and black pepper to taste
1/2 tbsp extra virgin olive oil
2 garlic cloves -finely grated
2 bell peppers of choice -diced
Salt and black pepper to taste
Directions
- Put the dried lentils and 2 cups of vegetable broth or water in a pan and heat on medium. Bring to a soft boil.
- Reduce the heat to low and cover.
- Cook for 25 minutes.
- As the lentil cook, put the potatoes in a pot and fill with water.
- Bring the water to a boil and cook until you can easily pierce the potatoes with a fork.
- Drain the water and add in the butter, some milk, salt, and black pepper. Mash until smooth and set aside.
- When the lentils are ready, remove the cover and add in 3/4 cup vegetable broth or water, the celery, tomato, pepper, scallions, chili powder, cumin, onion powder, garlic powder, salt, and black pepper. Mix well.
- Cook on medium and bring back to a soft boil.
- Reduce the heat a little to maintain a soft boil.
- Cook until the lentils are tender and the mixture thickens. All the liquid should be absorbed. Mix often.
- Set aside when ready.
- Pre-heat the oven to 375 degrees F.
- Put the oil in a pan and add in the garlic, peppers, salt, and black pepper. Heat on medium and mix often.
- Cook until the peppers are tender.
- Put the lentils in an ovenproof dish and spread them out evenly.
- Spread out the peppers on top of the lentils. Avoid using any liquid that’s in the pan.
- Spread out the mashed potatoes on top of the peppers.
- Cook for 30 minutes.
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