Lentil & Harvest Pie *COOKED*
Even though I am ‘Girl on Raw’, yes I do eat cooked foods! But I do aim for a predominantly raw food diet, usually I only eat cooked food at dinner where I share a cooked vegan meal with my husband and son, or if Pat is eating meat, I will make a component of it veggie for me and Manus.
Tonight I made a version of the Gardener’s Pie I tried when I was on the Quick Cleanse 15 day detox, which I thoroughly recommend. I haven’t done one for years, but it is a great starter for people wanting to learn about healthier eating and needing a clean out of old toxins, without going crazy on the fasting. Anyway dinner. I made my own version of the pie in the program and served it with salad. Manus usually loves my cooking but for some reason tonight, he wasn’t really fussed on this, even though Pat went back for seconds. We think it is because it resembled baby food (pureed pumpkin) which our little 13 month old is way too mature for of course
So this pie is a great Vegan version of the good old Shepherd’s Pie. Give it a try and tell me what you think!
Lentil & Harvest Pie
adapted from here
- 1 cup dry lentils soaked between 12 – 24 hours (changing water every 12 hours) I used green lentils but have also used red
- 1 teaspoon garlic power
- 1 large onion chopped
- 1 garlic clove , crushed
- 2 stalk celery , finely sliced
- 2 carrots grated
- 3 small or 1 large zucchini, chopped
- 1 head of broccoli cut into small florets
- 2 tablespoon organic & sodium free vegetable seasoning (I use Kallo brand)
- 1 tablespoon tamari or wheat free soy sauce
- 3/4 cup water
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 cup of tomato paste
- 1 butternut pumpkin/squash boiled and mashed for topping
1. Place soaked and rinsed lentils & garlic powder in a large pot and cover with water and boil until soft
2. Peel and cuba pumpkin/squash and boil until soft. This will make your mash when done.
3. Preheat the oven to 425F/220C 3. Whilst your lentils and pumpkin/squash are cooking, sautee garlic and onion in a large pot, with 2 tablespoons of water for 5 minutes or until clear.
4. Add the remaining vegetables and cook for 5 more minutes, ensuring you stir frequently to prevent sticking to the pot.
5. Add the drained and cooked lentils and remaining ingredients. Cook through until mix becomes thick.
6. Place mixture in a lasgana dish and top with mashed pumpkin/squash. Garnish with sliced of tomato and cracked pepper.
7. Cook for 15mins and serve.
You can play around with other ingredients like adding mushrooms to give it a meatier taste if you like.Share on Facebook