[Thrilled to meet Chef Michael Smith!]
If you haven’t yet signed up for the Pulse Pledge, I encourage you to do it now and join this amazing global food movement! The challenge is to eat pulses once a week for 10 weeks – and you can do that!
Pulses are dried peas, lentils, beans and chickpeas. They’re super nutritious, delicious, versatile, economical and a sustainable food!
For Week 1 of my Pulse Pledge, I whipped up a delicious gluten-free Chickpea Chocolate Cake and shared with my friends and family.
This week, I made Lentil Shepherd’s Pie – it’s my all time favourite lentil recipe and tastes fantastic! I hope you’ll give it a try! I think Chef Michael would approve!
Lentil Shepherd’s Pie
Makes 6 servings
Serve with a side salad or other vegetable.
2 tsp vegetable oil
1 onion, chopped
2 carrots, chopped
2 cloves garlic, minced
1 can (19 oz/540 mL) stewed tomatoes
1 can (19 oz/540 mL) green lentils (drained and rinsed)
3 cups mashed potatoes (about 3 large)
1 cup low fat cottage cheese
4 green onions
1. In a large skillet, heat oil over medium heat; cook onion, carrots and garlic, stirring occasionally, for 3-5 minutes or until softened.
2. Add tomatoes and break them up (if needed) with a potato masher or back of a wooden spoon. Reduce heat to medium and cook, uncovered for 15-20 minutes or until thickened.
3. Stir in lentils, season with pepper to taste. Transfer to a deep 8 cup (2 L) baking dish.
4. Combine potatoes with cottage cheese and green onions. Season with salt and pepper to taste. Spoon over lentil mixture to cover completely.
5. Bake, uncovered, in 400 F (200 C) oven for 35 minutes or until heated through.
Recipe Source: The Canadian Living Light and Healthy Cookbook, 1991
Comments/Review: You could also use dried green lentils instead of canned. Just simmer 1 cup (250 mL) of rinsed lentils with about 5 cups (1.25 L) of water for 25 minutes or until tender, then drain well and add to recipe.