Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Olive oil |
| 1 large | Onion, chopped |
| 2 eaches | Garlic clove, chopped |
| 2 mediums | Carrots, diced |
| 2 teaspoons | Cumin |
| 1 teaspoon | Coriander |
| ½ teaspoon | Black pepper |
| 3 eaches | Tomatoes, diced |
| 2 tablespoons | Tomato puree |
| 1 tablespoon | Soy sauce |
| 1 cup | Green lentils, dry |
| 1½ cup | Water |
| ½ teaspoon | Oregano |
| 1 tablespoon | Parsley |
| ½ teaspoon | Marjoram |
| 1 teaspoon | Sage |
| \N \N | Salt & pepper |
| 1 pounds | Mashed potatoes, seasoned |
Heat olive oil in a large pot & saute onions for 5 minutes. Add garlic, stir-fry for 1 minute & then add the carrots & saute for a further 5 minutes. Add cumin, coriander & black pepper & saute, stirring, for 1 minute. Add the chopped tomatoes, tomato puree & soy sauce. Cook gently, stirring occasionally, for 5 minutes. Add the green lentils, stir well, ensuring that they are well coated with the other ingredients. Pour in the water. Raise heat, bring to a boil, reduce heat & simmer. Add the rest of the ingredients & simmer for 45 to 60 minutes, until the lentils are soft. Stir occasionally, add more water if necessary.
Transfer lentil mixture to a casserole. Spread mashed potatoes over the top & bake in a 350F oven for 45 to 60 minutes, or until the potatoes are browned & crispy. Serve with green vegetables & a salad.
NOTE: If possible, make the pie ahead of time & let it sit for several hours before baking.
Recipe by Mark Satterly