Thursday, May 11, 2017

Lentil Shepherd's Pie Filling

Yield: 4 servings

2 tbsp olive oil
1 onion, diced
1 leek, diced
4 cloves garlic, finely minced
6 crimini mushrooms, thinly sliced
1 cup vegetable broth
3 tbsp tomato paste
1/4 tsp red pepper flakes
1 tsp dried thyme
1 tsp dried rosemary
salt and pepper
1 cup green lentils, cooked
2 cups frozen mixed vegetables

1. In a large pot, heat the oil over medium heat. Add the onion and leek and a pinch of salt and saute until softened, about 3 to 5 minutes.
2. Add the garlic and mushrooms and cook for another 5 minutes until most of the liquid released from the mushrooms has cooked off.
3. Add the broth, tomato paste, and spices. Cook for another 5 minutes.
4. Add the cooked green lentils and the frozen vegetables. Bring to a boil and then simmer for 5 minutes to allow the flavours to meld together.

Oh She Glows Every Day

No comments:

Post a Comment