Shepherdless Lentil Pie

Yield: 4 servings

Preparation time: 30 minutes

Cook time: 1 hour

Total time: 1 hour 30 minutes

Ingredients:

· 1.5 cups lentils, dry

· 2 teaspoons vegetable stock powder

· 2 teaspoons cumin

· 2 teaspoons oregano

· 1 large sweet potato, peeled and diced

· 1 medium russet potato, peeled and diced

· 2 tablespoons nonfat yogurt, plain

· 2 tablespoons margarine or unsalted butter

· ½ teaspoon salt

· Black pepper to taste

· 1 ½ tablespoons olive oil

· 1 small onion, diced

· 1 small carrot, diced

· 1 celery stalk, diced

· 2 tablespoons garlic, minced

· 2 teaspoons cumin

· 2 teaspoons oregano

· ½ teaspoon black pepper

· 1 796 mL can diced tomatoes

· 1 medium zucchini, diced

· ½ cup light cheddar cheese, shredded

· 2 green onions, thinly sliced

Directions:

1. Preheat oven to 375°F.

2. Cook lentils according to pulse cooking instructions. Add vegetable stock powder, cumin and oregano to cooking water. Drain and set aside.

3. Bring a pot of salted water to a boil. Add sweet potatoes and russet potatoes. Cover and cook until tender, about 20 minutes. Drain.

4. Return potatoes to pot. Add yogurt, margarine, salt, pepper and half of the cheese. Mash together and set aside.

5. Heat oil in a pot over medium heat. Add onions, carrot, celery, garlic, cumin, oregano, and pepper. Sauté until softened, about 6 minutes.

6. Add tomatoes, zucchini and lentils. Bring to a boil. Reduce heat to low, cover and simmer until thickened stirring often.

7. Pour lentil mixture into a casserole dish. Spread mashed potato mixture on top of lentils. Sprinkle remaining half of cheese and green onions over potatoes.

8. Bake in oven until cheese is bubbly, about 30 minutes.