20 minute preparation, 35 minute cooking
Lentil Stew
Ingredients
3/4 Cup green lentils
1/4 cup French green lentils
1 tbsp red lentils
4 cups of water
2 sticks celery
1 carrot
1 onion
1 tsp. garlic powder
1 tinned tomatoes
1 tsp vegemite
1 tbsp mixed herbs
½ tsp. turmeric
½ tsp. cumin
2 tsp stock
1 tsp sugar (optional depends on how tart tinned tomatoes are)
1 tbsp soy sauce
1 tsp paprika
Pinch of salt
Pepper to taste
Spinach
Chopped Parsley
Method
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Rinse lentils and pick out stones
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Put in pot and cover in water, bring to boil and cook for 25 minutes, add extra water if needed, keep mixture soupy
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Add all remaining ingredients except spinach and parsley
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Cook until vegies are tender and liquid has thickened
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Stir through spinach and wilt down for 1 minute.
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Stir through parsley
Cheesy Potato & Pumpkin Topping
Ingredients
4-6 Potatoes
½ Small Pumpkin
1 tsp. mustard
1tsp. miso
1/8 cup of soy milk
1 tbsp. savoury yeast flakes
Paprika
Chopped parsley
Method
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Peel and cut potatoes and pumpkin.
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Put in pot and just cover with water, bring to boil, reduce to high simmer and cook for 10 – 15 minutes until tender
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Put all ingredients into blender and blend until super smooth, taste test and add extra miso and yeast flakes for more of a cheesy taste.
Construction
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Put lentil stew into base of ramekin or larger baking dish
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Top with Cheesy Potato Sauce
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Sprinkle with Paprika and chopped parsley
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Serve!
Alternatively you cooked put mashed potato on top for a more traditional Shepherd's Pie, but trust me the cheesy topping is worth a try.
Shepherd's Pie
