Lentils have become a staple around here. They are so versatile and tasty. They’ve gone and done it again here. I didn’t miss the meat one bit! We should really have more vegetarian meals. We rarely eat red meat at home as it is but we do eat a fair amount of chicken.
Lentil Cottage Pie
2 pounds red potatoes, peeled and cubed
2 tbsp butter/canola oil spread (I used Land O’ Lakes)
1 medium yellow onion, finely chopped
2 garlic cloves, minced
1 450g can diced tomatoes, undrained
1 cup chicken or vegetable stock
1 cup water
2 tbsp tomato paste
1/3 cup dry red wine
2/3 cup red lentils, dry
1 medium carrot, finely chopped
3/4 cup frozen peas
2 tbsp Worcestershire sauce
salt and pepper
Preheat the oven to 375°F
Boil the potatoes in salted water until tender.
Melt 1 tablespoon of the spread in a large, deep skillet. Cook the onion and garlic, stirring, until the onion softens. Add the next 7 ingredients; bring to a boil. Reduce the heat and simmer, uncovered, for 15 minutes, stirring occasionally. Add the peas and Worcestershire sauce. Cook, uncovered, for 5 more minutes.
Mash the potatoes with the remaining tablespoon of spread. Spoon the lentil mixture into a shallow ovenproof dish. Spread the potato mash on top. Bake uncovered, for 25 minutes. Let the pie stand for 10 minutes before serving.
This is a good, hearty meal. Not fancy in the slightest but good nonetheless. If you are into calories and what not, each serving has 320 calories, 7.2 grams of fat and 11.3 grams of fiber. That’s 6 Weight Watchers points. Not too shabby. I made the full recipe and froze half, I should really freeze meals more often.