Lentil Shepherd's Pie

Sometimes a combination of ingredients turns into a dish that seems more delicious than you would expect, and this is one of those recipes. It's just lentils and sweet potatoes, with a little well-chosen seasoning. The fresh ginger is key.  The toppings of scallions and yogurt also provide additional flavor and texture. But the bottom line is, this is a wonderful vegetarian dish, and easy to put together.

I would also recommend the cookbook I got this recipe from--I have enjoyed everything I've made from it. You can get a used copy for a very reasonable price on Amazon.

LENTIL SHEPHERD'S PIE

adapted from Good Housekeeping, Vegetarian Meals

makes 4-5 servings

1 cup dry lentils, rinsed

1 T. grated, peeled fresh ginger

1 t. ground cumin

1 can (14-1/2 oz) vegetable broth (1-3/4 cups)

1 bay leaf

2 cups water (divided 1-1/4 c. and 3/4 c.)

1 T. olive oil

1 t. curry powder

1/8 t. crushed red pepper

2 lbs. sweet potatoes (about 3 large), peeled and cut into 1" pieces

4 scallions, trimmed and thinly sliced

plain yogurt

In a medium saucepan, combine lentils, ginger, cumin, broth, bay leaf, and 1-1/4 cups water. Heat to boiling over high heat. Reduce heat to medium, cover, and cook until lentils are tender, about 20-30 minutes. Discard bay leaf and drain off almost all of the liquid. Put the lentils into a large pie-plate (10") or other shallow serving dish.

While the lentils are cooking, put the oil in a large saucepan (3-quart), and heat over medium heat. Add curry powder and crushed red pepper and cook, stirring, 15 seconds. Add sweet potatoes and 3/4 cup water and heat to boiling. Reduce heat to medium-low, cover, and cook, stirring occasionally, until potatoes are tender, about 15 minutes.

Drain the potatoes, reserving the liquid. Mash the potatoes, adding enough liquid to get a smooth texture. Spoon the mashed sweet potatoes over the lentils. Sprinkle with scallions and serve with plain yogurt.

One-quarter of the recipe (without yogurt) = about 410 calories