I never ate shepherd’s pie as an omnivore, but Chet has fond memories of the dish. This meal is so delicious and perfect for cool fall evenings and cold winter nights. It is super healthy and fat free!
- 6 large potatoes (2+ pounds)
- 1/3-1 cup soymilk
- 1 teaspoon dry parsley
- ½ teaspoon salt
- fresh ground pepper
Lentil Stew Part
- 4 cups water
- 1 tablespoon and 1 teaspoon of Better Than Bouillon Organic Vegetable Base (or substitute 4 cups of vegetable broth for the 4 cups of water)
- 1 cup uncooked brown lentils, sorted and rinsed
- 2 large carrot, diced (about 1 cup)
- 1 large onion, finely diced (about 1 cup)
- 3 celery stalks, chopped (about 1 cup)
- 1 clove garlic, minced
- 1 tablespoon flour mixed with 1/4 cup water
- ¼ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- 1 cup frozen peas
- 1 cup frozen corn
- Wash potatoes. Cut into quarters; leave on skins. Boil potatoes until they are very tender.
- In another pot (at least 3 quarts), boil 4 cups of water.
- Add Better Than Bouillon to the boiling water. Mix well.
- Add lentils and boil for 15 minutes.
- Add carrot, onion, celery, and garlic to the lentils. Simmer for 15 more minutes .
- Once potatoes are tender, pour them through a strainer. Use an electric mixer to mash them. Mix in soymilk, parsley, salt, and pepper. Add enough soymilk to may creamy. Set aside.
- Combine the flour and water. Stir it into lentil stew; simmer about 5 minutes until thickened.
- Add thyme, oregano, and parsley.
- Remove from heat and add the peas and corn.
- Pour the mixture into a 3 quart casserole dish. Spoon the mashed potatoes on top.
- Bake for about 30 minutes at 350 or until the potatoes are lightly browned.
This hearty winter stew is perfect for cold nights, and it is fat free and loaded with veggies and lentils – YUM! Shown here with my crusty whole wheat baguette.
- 1 pound dry lentils
- 4 1/2 cup water
- 28 ounce can of diced tomatoes
- 28 ounce can of crushed tomatoes
- 2 medium onions, diced (2 1/2 cups)
- 4 medium Yukon gold potatoes, diced (4 cups)
- 3 carrots, diced (1 1/2 cups)
- 2 small bunches of celery, diced (2 cups)
- 2 bay leaves
- 2 teaspoons dry parsley
- 1 teaspoon each of thyme, oregano, basil, and salt
- 8 cloves of garlic, crushed
- Rinse and drain lentils.
- Put lentils, water, and both kinds of tomatoes in a large pot.
- Bring to a boil and reduce heat to a slow simmer.
- Add the remaining ingredients as you chop them. Add all spices.
- Simmer covered over low heat for at least 2 hours. (I like my soup well simmered and will keep it going over very low heat for about 3 hours.)
Makes about 5 quarts.
I love the sloppy lentil recipe that I posted previously, but I don’t always have time to cook them for hours in the crockpot so I created a stove top quick version. This isn’t super quick, it takes about an hour, but it requires very little work from the cook, which I love.
- 1/2 pound dry lentils (about 1 and 1/4 cups)
- 3 cups water
- 1 small onion (diced)
- 1 large pepper – any color (chopped)
- 15 ounce can of tomato sauce
- 1 tablespoon each of chili powder, powdered mustard, soy sauce
- 1/2 tablespoon vegan sugar
- 1/2 teaspoon salt
- Rinse lentils and drain.
- Place lentils and water in a medium pan.
- Bring to a boil.
- Boil for about 10 minutes until a lot of the water has evaporated.
- Add the rest of the ingredients (onion, green pepper, tomato sauce, chili powder, mustard, soy sauce, sugar, and salt).
- Return to a boil. Once boiling, reduce heat to low (about 2 out 10 on my stove) and cook uncovered for about 30-40 more minutes, until desired texture.
This makes about 6 cups. One cup has 192 calories, zero fat, and 12.5 grams of protein. Super good for you!! We like to eat it over noodles and a side of something green. YUM!
This lentil loaf has more ingredients and steps than I usually like to see in a recipe, but with the help of a food processor it can be prepared in 25 minutes (if you precooked the rice) and then baked in an hour. Basically you start with a big bowl (at least 8 cups) and keep adding each ingredient to the bowl, then squish it all together with your hands – fun! Most loaf recipes suggest that you sauté the veggies first, but I don’t think this is necessary and not sautéing saves time and electricity. This loaf is reminiscent of meat loaf and goes well with sweet potatoes and green beans.
1 cup cooked brown rice
3 cups cooked lentils (about 1 ½ cup dry)
½ cup walnuts
2-3 ribs of celery
¼ cup corn meal
½ teaspoon basil
1 teaspoon oregano
½ teaspoon thyme
1 teaspoon of salt
pepper to taste
2 tablespoons of nutritional yeast
1 teaspoon vegan Worcestershire sauce
6 ounce can of tomato paste (remove 1 tablespoon for top sauce)
spray high heat canola oil
1. Cook rice (I make an extra cup when having it for dinner and freeze it).
2. Rinse and boil lentils (lentils take about 20 minutes to cook, I prepare the other ingredients while they boil).
3. Food process walnuts. Put in big bowl.
4. Food process onion and celery and add to big bowl.
5. Use the food processor shedder attachment of shred carrots and add to bowl.
6. Add corn meal, basil, oregano, thyme, salt, pepper, nutritional yeast, Worcestershire sauce, tomato paste (except for 1 tablespoon of paste), and rice to the big bowl.
7. Optional: Mix 1 tablespoon of tomato paste with 2-3 tablespoons of warm water for a top sauce.
8. When lentils are cooked, rinse and drain them. Food process most or all of them (depending on desired consistency). Add 1-3 tablespoons of water to process lentils into a paste.
9. Add pureed lentils and unprocessed lentils to big bowl.
10. Turn on the oven to 350º (preheating isn’t needed, but i turn it on before my hands get messy).
11. Spray an 8×8” glass baking dish with high heat canola oil.
12. Mix all the ingredients very well with your hands. Squash into the baking dish and coat with optional topping sauce (I even used my fingers to spread this around since they were already gooey).
13. Bake uncovered at 350º for 1 hour.
14. Let stand for about 10 minutes before cutting.
According to my calculations, 1/6 of this loaf contains 283 calories, 7 grams of fat, .5 grams of saturated fat, and 14 grams of protein.
Next day lentil loaf sandwiches are delicious!
This recipe is based on a loaf from The Magical Loaf Studio.
1 pound dry organic lentils, rinsed
28 oz can of crushed tomatoes (Organic Crushed Tomatoes by bionaturae)
2 small organic onions, diced
3 cups of water
2 tablespoons of each of chili powder, mustard, soy sauce
1 tablespoon of sugar
1 teaspoon of salt
2-3 organic green peppers, diced
- Throw all ingredients, except green peppers, into the slow cooker.
- Turn cooker onto high for 4-6 hours or low for 8 hours, until lentils are tender.
- Add more water if too thick.
- Add green peppers after about 3 hours.
One cup of lentils has 230 calories and 18 grams of protein! Powerful!
Recipe modified from “Sloppy Lentils” in Fresh from the Vegetarian Slow Cooker by Robin Robertson