from Cooking Light
Topping:
1 1/2 pounds cubed peeled Yukon gold potato
1 1/2 tsp salt, divided
2/3 cup low-fat buttermilk
1/4 tsp freshly ground black pepper
1/8 tsp ground nutmeg
Dash of ground red pepper
Filling:
1 cup dried petite green lentils
4 cups water
1/2 tsp salt
1 bay leaf
2 1/2 cups organic vegetable broth, divided
3 T flour
1 T olive oil
1 1/2 cups finely chopped onion
1 cup finely chopped carrot
1/2 cup thinly sliced celery
4 (4-ounce) packages presliced exotic mushroom blend
(such as shiitake, cremini, and oyster)
2 T dry sherry
1 T soy sauce
1 T tomato paste
1 tsp fresh thyme leaves
1 T white truffle oil
chopped chives (optional)
1. To prepare topping, place potato and 1 tsp salt in a medium saucepan; cover with water. Bring to a boil. Cook 20 minutes or until very tender; drain. Return potato to pan. Add buttermilk, 1/2 tsp salt, black pepper, nutmeg and red pepper to potato; mash with a potato masher until smooth. Set aside.
2. Preheat oven to 375'.
3. To prepare filling, combine lentils, 4 cups water, 1/2 tsp salt, and bay leaf in a saucepan; bring to a boil. Reduce heat, and simmer for 25 minutes or until lentils are tender. Drain, and set aside.
4. Combine 1/2 cup vegetable broth and flour in a small bowl, stirring with a whisk until well blended. Set flour mixture aside.
5. Heat olive oil in a large skillet over medium heat. Add onion, carrot, celery, and mushrooms; cook for 7 minutes, stirring occasionally. Stir in 2 cups broth. Add sherry, soy sauce, tomato paste, thyme, and lentils to mushroom mixture. Bring to a simmer over medium-high heat. Stir in flour mixture, and cook until mixture thickens (about 2 minutes), stirring constantly with a whisk.
6. Spoon lentil mixture into a 2-quart casserole; top with potato mixture, spreading evenly. Bake at 375' for 25 minutes or until potatoes are golden. Drizzle truffle oil over potatoes. Garnish with chopped chives, if desired.
Serves: 8
Nutritional Information
Calories: 235
Fat: 4.3g (sat 0.6g,mono 2.6g,poly 0.4g)
Protein: 9.8g
Carbohydrate: 39.7g
Fiber: 5.8g
Cholesterol: 1mg
Iron: 2.6mg
Sodium: 734mg
Calcium: 54mg
Lentils can definately be spiced up. I used 12 oz of regular mushrooms but next time I make this I'll try an array of different mushrooms. I used spray PAM instead of oil and left out the Sherry, since I didn't have any.
