Upside-down lentil sheperd's pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 tsp olive oil1 onion, chopped finely100g shitake mushrooms, chopped115g green bell pepper3 cloves garlic, minced1/2 tsp dried tarragon2 tsp dried thyme1/2 tsp saltSeveral pinches of freshly ground black pepper175g carrots150g puy lentils, rinsed3 cups vegetable broth1 tbsp vegan Worcestershire sauce1/2 cup frozen peas
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.
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.
Nutritional Info 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
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