As an omnivore who has eaten the unique Shepherd’s Pie I’m simply going to say that this is likely to be even higher. YUM!
Plus it’s filled with fiber-rich lentils and veggies that your intestine microbes will adore.
And your style buds received’t be mad both!
RECIPE
Yield
serves 4
Substances
- 2 cups of brown lentils
- 1 chopped yellow onion
- 3 tbsp avocado oil
- 1 cup chopped carrots
- 4 minced garlic cloves
- 1 heaped tsp smoked paprika
- 1 tsp cinnamon
- 2 tbsp tomato paste
- 4 cups of vegetable inventory
- 2 bay leaves
- 1 tbsp chopped recent thyme
- 1 tbsp chopped rosemary
- 3 tbsp Worcestershire sauce
- 2 tbsp Dijon mustard
- 2 tbsp flour
- 1/2 cup frozen corns
- 1/2 cup frozen peas
- salt and pepper
- mud of smoked paprika
- recent parsley
- + your favourite mashed potato recipe
Technique
Soak lentils in water for 3-6 hours or in a single day. Drain and rinse a number of occasions.
Sauté onion in avocado oil on medium excessive warmth for five minutes.
Add carrots with salt and sauté for 3 minutes.
Add 4 garlic, smoked paprika, cinnamon and sauté for a minute till aromatic.
Add 2 tomato paste and sauté for a minute.
Add the soaked and drained lentils, vegetable inventory, bay leaves, thyme, rosemary, Worcestershire sauce and mustard. Combine properly.
Let it simmer for 20 minutes, stirring typically till the lentils are softened.
Add flour and frozen corns and peas. Combine properly to mix.
Modify the salt and pepper to style.
Switch to an oven proof baking dish and high with mashed potatoes (cooked potatoes mashed with butter, salt, garlic powder and grated Parmesan or your favourite mashed potato recipe)
Mud with smoked paprika.
Bake at 400F for 20-Half-hour till effervescent.
Plate, high with recent parsley and revel in immediately.
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