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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 155.1
  • Total Fat: 6.7 g
  • Cholesterol: 10.3 mg
  • Sodium: 719.5 mg
  • Total Carbs: 20.2 g
  • Dietary Fiber: 5.1 g
  • Protein: 4.8 g

View full nutritional breakdown of Lentil Cottage Pie calories by ingredient
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Lentil Cottage Pie

Submitted by: BECCALOUISE2

Introduction

Very awesome way to get good grains! So rich you think it can't be good for you.
I got this reciepe from the local organic and whole foods Co-op.
Very awesome way to get good grains! So rich you think it can't be good for you.
I got this reciepe from the local organic and whole foods Co-op.

Number of Servings: 10

Ingredients

    10 oz - brown lentils
    2 Tbls. olive oil
    1 onion chopped
    3 sticks celery diced
    1 1/2 cups vegetable stock
    1 large carrot diced
    2 1/2 tsps ground cumin
    2 1/2 tsps ground coriander
    1 tsp paprika
    14 oz can diced tomatoes
    1 Tbl tomato paste
    2 tsp broun sugar
    1-2 tsp salt

Directions

Cook the lentils in unsalted water until tender about 15 minutes. Heat the olive oil in a large pan or pot and cook the onion until soft and golden. Add the celery, carrot, garlic, cumin, coriander and paprika, and cook for 2 minutes.
Drain the lentils and add to the onion mixutre. Stir in diced tomatoes, stock, tomato paste and brown sugar. Cover and simmer for 30 minutes. Simmer uncovered another 10 minutes. Add 1-2 tsp. salt, and black pepper to taste. Spoon the mixture into a large casserole or pie dish. Preheat oven to 350 degrees.
To make the topping, steam sweet potatoes until very tender. Mash with the butter and milk until smooth. Add salt to taste. Spoon the sweet potato topping over the lentil mixture and fluff up with a fork. Bake for 20 minutes. Sprinkle with grated Parmesan and chopped parsley before serving.
makes 6-10 servings depending on how you use it. I use as a side dish and it makes 10 servings.


Number of Servings: 10

Recipe submitted by SparkPeople user BECCALOUISE2.






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