...the Miss Congeniality of the bean world.

So I have been working on trying my darnedest to eat low carb as of late, while still getting the protein and fiber I need. I found this little ditty of a meal the other day and figured I could make one with sweet potato for Husband and one with faux potato for me!

Lentil & Sweet Potato Shepherd’s Pie

Ingredients:

4 medium sweet potatoes

1/2 cup diced onions

1/2 cup diced carrots

4 1/2 cups prepared lentils

1 15 oz cans diced tomatoes

1 cup diced mushrooms

2 tablespoons soy sauce

1 tablespoon basil + more for garnish

Sea salt

Method: Preheat the oven to 350º F

Before anything else, peel and chop the sweet potatoes into small chunks. Get them in a pot of water and let them boil for at least 15-20 minutes, depending on size.

Meanwhile, chop the carrots, onion, and celery (mirepoix) into small chunks. To make things super easy, I often buy a pre-cut mirepoix at Trader Joe’s. Or you can use a food processor. Add this to a large skillet over medium heat with a tablespoon of water and allow them to soften.

Once the veggies are softened, add the prepared lentils to the pan. You can use any kind of lentils you’d like… dried (cook them yourself), canned (drained), or pre-made lentils in a package (as long as the don’t have any unnatural ingredients). Allow these to cook for several minutes with the mirepoix.

Open the cans of diced tomatoes (but do not drain them) and add these along with a tablespoon of chopped (or dried) basil leaves, and a splash of soy sauce. Let this filling simmer for 10-15 minutes for the flavors to mingle.

When the sweet potatoes are soft all the way through, remove them from the heat and drain the water. Mash with a little salt.

Add the lentil filling to a 9 x 13 pan and top with a layer of sweet potatoes. Or, like pictured, you can add to individual oven-safe bowls. Bake in the oven for about 20 minutes until the topping becomes slightly browned. Allow to cool before serving. This recipe yields about 6 servings and makes excellent leftovers the next evening for a 2-for-1 dinner.

Faux Mashed Potatoes

Boil the garbanzo beans and butter beans together. Cook until softened. Add the beans to the food processor. Process until smooth. Mix in 3 small pats of butter (leave out for vegan), salt & freshly ground pepper to taste. (Add minced Garlic if desired)

After I made these up, I taste tested it, of course, and then served it out into 4 oz meals for work so I didn't have to do a scramble in the morning my my lunch at work. This meal packs a 

Flavor wise....The Faux Mashed Potatoes were solid. They crisped nicely on the top and the consistency made for a very pleasant and heart warming affect. I will certainly be trying them out again, outside of a casserole style meal. The lentils are, as usual, far more filling than I expect and the tomato, carrots, and onion complimented them nicely. While it doesn't taste like a proper Cottage or Shepherd's pie (obviously), it is very lovely and gives the same homey feeling.

The only downside to this meal was that it was a little dry all around. I wanted more of a gravy style Shepherdesque Pie. I decided that I will make a red wine reduction with onion and garlic to serve over the top and that will solve the dryness problem.

Until the next meal...


**Today's title is from Laurie Colwin: Lentils are friendly - the Miss Congeniality of the bean world.**