It’s another cold and wintry day in Austin. Since school and my cookdate were cancelled, I thought I’d post a yummy recipe to help you feel warm and toasty. It’s days like this that having something hearty and baking in the oven that does not involve sugar is a must.
Here is one of my recent favorites. This savory meal just happens to be gluten-free, vegan, and high in protein.
The main component is the beluga lentil or black lentil. These lentils hold their shape nicely when cooked. Do not confuse them with the black lentil or urad dal that is used in Indian dishes. Small french green lentils work well in this recipe. They just don’t provide as much visual contrast to the whiteness of the cauliflower. If you are avoiding potatoes, you will enjoy the cauliflower topping.
I like to call this Shepherdess Pie as I think all shepherdesses would be kind maidens and make non-meat pies.
Hope you stay nice and snuggly today!
Beluga Lentil Shepherdess Pie
- 2 cups black lentils
- 1 onion, diced
- 2 garlic cloves, minced
- 1 carrot, sliced, half moons
- 6 roma tomatoes, diced
- 1 small bunch of lacinato kale, chopped
- 1/4 cup fresh herbs (thyme, rosemary, basil, parsley)
- 2 TBSP GF tamari
- 1 /2 tsp smoked paprika
- olive oil
- salt and pepper to taste
- 2 medium cauliflower (about 6 cups of fresh florets)
- olive oil
- sea salt
- fresh chives, snipped
- Steam cauliflower florets until they are tender but not mushy. If they are overcooked, the cauliflower will be more of a puree and will be watery on top of your filling. Drain and set aside.
- Take a large pot or pressure cooker and place on medium high. Put in some olive oil and sautee the onions until translucent. Add garlic and lentils. Add 5 cups of water and the rest of the filling ingredients. Bring to a boil and simmer for 30 minutes until cooked (pressure cooker – 10 minutes high pressure, then pressure release).
- Place the lentil mixture in a large rectangular casserole dish.
- Put cooked cauliflower in a food processor with an “S” blade and slowly pulse until you have the consistency of fluffy mashed potatoes. It will take a couple batches if you have a smaller food processor bowl. While processing add olive oil and salt to taste.
- Spread the cauliflower on top of the lentil mixture. Bake in a 375 degree preheated oven for at least 30 minutes. Remove from oven and garnish with fresh chives.
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