YOUR SOLIN GENERATED RECIPE
Hearty Lentil Shepherd's Pie with Root Vegetables
Sautéed vegetables and protein-rich lentils simmered in a savory herb gravy, topped with a velvety cauliflower mash that provides a comforting, golden finish.
INGREDIENTS
1 cup cooked brown lentils
0.5 cup liquid egg whites
0.25 cup plain nonfat Greek yogurt
2 tbsp nutritional yeast
2 cups cauliflower florets
0.25 cup diced yellow onion
0.25 cup diced carrots
0.25 cup diced celery
0.5 cup vegetable broth
1 tsp tomato paste
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried thyme
0.25 tsp garlic powder
PREPARATION
Steam the cauliflower florets until they are very tender and easily pierced with a fork.
In a large skillet over medium heat, sauté the diced onion, carrots, and celery with two tablespoons of the vegetable broth until softened.
Stir in the cooked lentils, tomato paste, dried thyme, garlic powder, sea salt, black pepper, and the remaining vegetable broth.
Reduce heat to low and whisk in the liquid egg whites, stirring constantly until the mixture thickens and the whites are fully incorporated.
Transfer the lentil and vegetable mixture into a small oven-safe baking dish.
Mash the steamed cauliflower with the Greek yogurt and nutritional yeast until the texture is smooth and velvety.
Spread the cauliflower mash evenly over the lentil base and place under a broiler for 3 to 5 minutes until the top is lightly golden brown.