4 oz (2/3c) brown lentils
1 3/4 lb potatoes, rough chopped
1 1/2 oz butter/margarine
3-5 tbsp milk/soy milk
8 oz onions (1 1/2 c.) or leeks, sliced
4 oz. carrots, (3/4 c.) small slices
4 oz parsnips, (1 c.) small slices
8 oz (3 c.) mushrooms, rough chopped
3-4 sticks celery, sliced
1-2 tbsp. tomato puree(paste) to taste
8 oz (1 cup) chopped tomatoes (tinned OK)
1 tbsp. soy sauce to taste
sprig finely chopped rosemary or 1 tsp. dried oregano
1 bay leaf
1. cook lentils with bay leaves in stock or water until tender-about one hour
2. cook the potatoes in boiling, salted water. When tender, drain and mash with butter/margarine and milk to obtain creamy (not sloppy) mashed potatoes. Add salt and black pepper to taste.
3. Saute the onions, celery, carrots and parsnips with a small amount of olive oil, until almost tender. If they are slow in cooking, add a bit of water, cover and cook til ready.
4. Add mushroom and continue to cook until softened. Add the lentils, tomatoes, tomato puree and rosemary and cook for a few more minutes. Season to taste with soy sauce, black pepper and salt, if needed.
5. Spread out in an ovenproof dish. Cover with mashed potatoes about 1 inch thick. Use a fork to decorate the top (LOL I had to add this).
6. Bake at 375 degrees F. for 30-40 minutes, until the top is nicely browned.
This is a fussy dish, but so worth it. You don't have beef, but you have the beans and it will feed a huge amount of people and/or for several days. My hubby is a bit fussy and he LOVES this.
h/t Andrea Sisco
1 3/4 lb potatoes, rough chopped
1 1/2 oz butter/margarine
3-5 tbsp milk/soy milk
8 oz onions (1 1/2 c.) or leeks, sliced
4 oz. carrots, (3/4 c.) small slices
4 oz parsnips, (1 c.) small slices
8 oz (3 c.) mushrooms, rough chopped
3-4 sticks celery, sliced
1-2 tbsp. tomato puree(paste) to taste
8 oz (1 cup) chopped tomatoes (tinned OK)
1 tbsp. soy sauce to taste
sprig finely chopped rosemary or 1 tsp. dried oregano
1 bay leaf
1. cook lentils with bay leaves in stock or water until tender-about one hour
2. cook the potatoes in boiling, salted water. When tender, drain and mash with butter/margarine and milk to obtain creamy (not sloppy) mashed potatoes. Add salt and black pepper to taste.
3. Saute the onions, celery, carrots and parsnips with a small amount of olive oil, until almost tender. If they are slow in cooking, add a bit of water, cover and cook til ready.
4. Add mushroom and continue to cook until softened. Add the lentils, tomatoes, tomato puree and rosemary and cook for a few more minutes. Season to taste with soy sauce, black pepper and salt, if needed.
5. Spread out in an ovenproof dish. Cover with mashed potatoes about 1 inch thick. Use a fork to decorate the top (LOL I had to add this).
6. Bake at 375 degrees F. for 30-40 minutes, until the top is nicely browned.
This is a fussy dish, but so worth it. You don't have beef, but you have the beans and it will feed a huge amount of people and/or for several days. My hubby is a bit fussy and he LOVES this.
h/t Andrea Sisco
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