Ingredients: |
Ingredients: 1 cup (7 oz.) dried brown or green lentils, picked over and rinsed
2 1/2 C. water
One (1-lb.) head cauliflower
1 lb. Yukon Gold potatoes, scrubbed and cut into 1-inch cubes
1/4 C. unsalted vegan or dairy butter
1 tsp. ground turmeric
1 1/2 tsp. kosher salt, divided
2 T. extra-virgin olive oil
1 large onion, chopped
2 carrots, diced
1 pound cremini mushrooms, quartered
2 T all-purpose flour
1/2 tsp. freshly ground black pepper
2 tsp. chopped fresh thyme leaves
2 T. tomato paste
1 C no-salt-added vegetable broth
2 T. red wine vinegar
1 C. frozen corn
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Directions: |
Directions:Step 1
Position the rack in the middle of the oven and preheat to 400 degrees.
Step 2
In a small saucepan over medium-high heat, combine the lentils and water. Bring to a boil, reduce the heat, cover and simmer until the lentils are tender, 20 to 30 minutes. Drain.
Step 3
While the lentils are cooking, cut the cauliflower into florets and remove the core and large stem. Set up a steamer basket over medium-high heat, add the potatoes and cauliflower and steam until very tender, about 25 minutes. Transfer to a large bowl, add the butter, turmeric and 1/2 teaspoon of the salt and mash with a potato masher until smooth and fluffy.
Step 4
In a large skillet over medium heat, heat the oil until shimmering. Stir in the onion and carrots and cook, stirring, until they start to soften, 8 to 10 minutes. Increase the heat to medium-high and stir in the mushrooms. Cook, stirring occasionally, until the mushrooms soften and exude their liquid and it mostly evaporates, about 10 minutes. Stir in the flour, the remaining 1 teaspoon salt, the pepper and thyme and cook, stirring, until fragrant, about 30 seconds.
Step 5
Whisk the tomato paste into the broth and stir it into the mushroom mixture, along with the cooked lentils. Stir in the vinegar and bring the mixture to a gentle boil, then turn off the heat and stir in the corn. Transfer the mixture to a 9-by-13-inch baking dish.
Step 6
Spread the cauliflower mixture on top of the lentil-mushroom mixture in the dish and bake 25 to 30 minutes, until the filling is bubbly and the topping starts to brown on the edges. Serve hot. |
This recipe for Lentil-Mushroom Farmer's Pie is from