Description

Explore flavorful and healthy lentil recipes! From hearty Shepherd’s Pie and quick soups to vibrant curries and fresh salads, discover how to incorporate these nutritious legumes into your weekly meals. This collection offers delicious plant-based options perfect for any occasion.

Ingredients

Scale

1 tablespoon olive oil
1 large onion, finely chopped
2 carrots, peeled and diced
2 celery stalks, diced
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 cup brown or green lentils, rinsed and drained
4 cups vegetable broth
1 (14.5 ounce) can diced tomatoes, undrained
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce (ensure vegetarian if needed)
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper to taste
For the Topping:
2 pounds potatoes, peeled and quartered (or cauliflower florets)
1/4 cup unsweetened plant-based milk (like almond or soy)
2 tablespoons vegan butter or olive oil
Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until softened, about 8-10 minutes.
2. Add the minced garlic, dried thyme, and dried rosemary. Cook for another minute until fragrant.
3. Stir in the rinsed lentils, vegetable broth, diced tomatoes, tomato paste, Worcestershire sauce, and smoked paprika. Bring the mixture to a boil.
4. Reduce the heat to low, cover, and simmer for 30-40 minutes, or until the lentils are tender and the sauce has thickened. Stir occasionally to prevent sticking. Season with salt and pepper to taste.
5. While the lentil mixture simmers, prepare the topping. If using potatoes, place them in a large pot, cover with cold water, and bring to a boil. Cook until fork-tender, about 15-20 minutes. Drain well. If using cauliflower, steam or boil until tender.
6. Mash the cooked potatoes or cauliflower with plant-based milk, vegan butter or olive oil, salt, and pepper until smooth and creamy.
7. Preheat your oven to 375°F (190°C).
8. Pour the lentil mixture into an oven-safe baking dish.
9. Carefully spread the mashed potato or cauliflower topping evenly over the lentil filling. You can create decorative swirls with a fork if desired.
10. Bake for 20-25 minutes, or until the topping is lightly golden and the filling is bubbly.

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop, in the microwave, or in the oven.

Prep Time: 30 minutes
Cook Time: 60 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 10g
Sodium: 600mg
Fat: 15g
Carbohydrates: 60g
Fiber: 15g
Protein: 20g