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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 197.4
  • Total Fat: 7.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,061.3 mg
  • Total Carbs: 22.1 g
  • Dietary Fiber: 6.1 g
  • Protein: 5.6 g

View full nutritional breakdown of Upside-down lentil sheperd's pie calories by ingredient
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Upside-down lentil sheperd's pie

Submitted by: LYSI77

Introduction

Slightly altered version of this recipe from Isa Chandra Moskowitz's recipe book APPETITE FOR REDUCTION. Namely, switch zucchine for green peppers and changed some of the vegetable weights to what I had at home. As such, overall, the nutritional information is only marginally different to that stated in the book. Slightly altered version of this recipe from Isa Chandra Moskowitz's recipe book APPETITE FOR REDUCTION. Namely, switch zucchine for green peppers and changed some of the vegetable weights to what I had at home. As such, overall, the nutritional information is only marginally different to that stated in the book.
Number of Servings: 4

Ingredients

    2 tsp olive oil
    1 onion, chopped finely
    100g shitake mushrooms, chopped
    115g green bell pepper
    3 cloves garlic, minced
    1/2 tsp dried tarragon
    2 tsp dried thyme
    1/2 tsp salt
    Several pinches of freshly ground black pepper
    175g carrots
    150g puy lentils, rinsed
    3 cups vegetable broth
    1 tbsp vegan Worcestershire sauce
    1/2 cup frozen peas

Directions

Preheat a 4-quart pot over medium-high heat. Sauté the onions in the oil until translucent, about 4 min. Add the mushrooms, pepper, garlic, tarragon, thyme, salt, and pepper; sauté for 5 more min.

Add the carrots, lentils, and broth. Cover and bring to a boil. Once boiling, lower the heat to a simmer and cook for about 25 min, stirring occasionally.

By this point, the lentils should be tender and and most of the broth should be absorbed. If that hasn't happened yet, then cover and simmer for a bit more.

Conversely, if the broth has evaporated and the lentils are not soft, then add a bit of water and simmer for a bit longer.

Once the lentils are soft, stir in the Worcestershire sauce and peas. Let sit for 10 or so for max flavor. Taste for salt.

To serve: scoop a cup of Caulipots into a bowl and serve a cupful of lentils over it.



Serving Size: Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user LYSI77.






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