Serves 4 people Preparation: 15 minutes plus (40 minutes to cook lentils)
Other Mains:
 Baked Vegies (with a difference)
 Spicy Chick Peas
 Easy-Cheesy-Beany-Zucchini Quesadillas
 Moroccan Eggplant and Capsicum Kebabs
 Tammie's Tofu Turkey
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Lentil Shepherds Pie
Easy to prepare, tastes great to vegetarians and non vegetarians, and is gluten free!
Ingredients
- 1 cup dry brown lentils
- 1 onion
- 2 cloves garlic
- 1-2 cups chopped mushrooms
- 3 tomatoes, chopped or use tinned
- 2 tablspoons tomato paste
- Salt to taste
- 1/2 tsp chili powder,optional
- 4 potatoes
- 2 tablespoons margarine
- 1/2 cup soy milk
- Soy cheese to sprinkle on top
Directions
- Cook the lentils until soft, about 40 minutes.
- Towards the end of cooking lentils, saute the onion for 5 minutes in a little oil. Saute garlic.
- Add the mushrooms and saute for a few more minutes.
- Add the tomatoes and tomato paste.
- Simmer gently to a sauce. Add chili if desired. Add salt.
- Add the cooked lentils when finished.
- Cook the potatoes and make mashed potato by adding the margarine and soy milk.
- Place lentils into a greased baking dish and cover with the mashed potato. Sprinkle with some soy cheese/ vegan Parmesan.
- Bake in a moderate oven (180degC) for about 30 minutes.
Variation
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