Although this recipe is a tad laboursome, it’s a great recipe that can supply you with meals for a number of days! With the yield provided below, I was able to make two casserole dishes of this pie and froze one. I’m cooking for one and this supplied me with lunches for two weeks! I’m probably the odd exception in that I can eat the same lunch for two weeks without getting tired of the meal, but for a family this would be great for a couple of days of meals! I also had friends taste test it and they could not believe it was a vegetarian dish…so go ahead and fool the carnivores in your life with this protein-rich dish!
Ingredients ~10-12 servings
- 2 tbsp olive oil
- 1 large onion
- 1 stalk celery, diced
- 3 cloves garlic, minced
- 1.5 cups dried brown or green lentils
- 1 package (340 g) precooked soy protein mixture (I use Yves Veggie Ground Round)
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1 can crushed tomatoes
- 1 cup vegetable broth
- 2 zucchini diced
- 2 lb russet potatoes (about 4)
- 2 lb sweet potatoes (about 4)
- 1/3 cup milk
- 3 tbsp butter
- 1.5 cups grated cheddar cheese
- 2 green onions, thinly sliced
- Heat oil in large saucepan or wok over medium heat. Fry diced onion, celery, onion, carrot and garlic until softened, about 6 minutes.
- Stir in lentils, soy protein, cumin, oregano. Cook for 3 minutes
- Stir in tomatoes and broth; bring to boil. Reduce heat and simmer, covered and stirring occasionally, for 20 minutes.
- Add zucchini: cook, covered and stirring often, until thickened and lentils are tender, about 30 minutes.
- Meanwhile peel and cut russet and sweet potatoes into 2-inch chunks. In large saucepan of boiling water, cook potatoes covered until tender, about 20 minutes. Drain and mash together with milk and butter. Stir in 1/2 cup of cheese.
- Scrape lentil mixture into 13 x 9 inch baking dish. Spread mashed potatoes over top. Sprinkle with remaining cheese and green onions. Bake in 375 ° F oven until bubbly, about 30 minutes.
Nutrition – per serving
Fat: 9 g
Carbohydrate: 52 g
Fibre: 10 g
Protein: 26 g
Iron: 7.4 mg