the bare bones kitchen

Lentil Shepherdless Pie

Tools Required:measuring cups and spoons, colander, large (4-quart) saucepan, large (10-inch) skillet (or extra saucepan if you have one), knife and cutting board, 8×8-inch baking dish

Servings	Prep Time
6people	30minutes

Cook Time	Passive Time
30-40minutes	10-15minutes to set

Difficulty	Cost
Moderate	Inexpensive!

Servings	Prep Time
6people	30minutes

Cook Time	Passive Time
30-40minutes	10-15minutes to set

Difficulty	Cost
Moderate	Inexpensive!

Lentils: (or drain and rinse 2 (15-ounce) cans lentils instead)

1cup lentils(dried)
2-1/2cups water

Sweet potatoes:

2pounds sweet potatoes(about 2, 6-inch-long potatoes)
water(to cover potatoes by about 1 inch)
1/2teaspoon salt
1/2cup plain yogurtor milk or half and half
2tablespoons butter
1teaspoon curry powder

Vegetables:

1small onion
4cloves garlic(about 1 tablespoon, minced)
1tablespoon high heat cooking oilor ghee
1/2tablespoon curry powder
1/2teaspoon salt
1/4teaspoon ground black pepper
1pinch red pepper flakes
1cup frozen chopped spinach

Garnish: (optional)

1cup grated cheese(Cheddar, Monterey Jack, or similar)

Instructions

For lentils:

Sort through lentils to remove any that are shriveled or any pebbles. Rinse in a colander and place in a large skillet (or extra saucepan if you have one). Add water. Cover and heat over medium-high heat until it comes to a boil. Turn heat to medium-low and simmer (covered) for 20 minutes. Remove from heat, even though there will be some water that has not yet been absorbed. If you used the skillet, transfer lentils to a medium bowl and clean the skillet so you can use it later.
Alternatively, drain and rinse 2 (15-ounce) cans lentils, and add to vegetables per instructions below.

For sweet potatoes:

Peel potatoes. Cut into 1-inch chunks. Place in a large saucepan with enough water to cover the potatoes by about 1 inch. Add salt. Bring to a boil over medium-high heat, then lower to medium-low and simmer until soft, about 5 to 10 additional minutes.
Drain off water and add yogurt, butter, and curry powder. Mash with a potato masher, large spoon or hand-held stick blender.
At this point, begin to preheat oven to 375°F. Spray or rub oil into an 8×8-inch baking dish.

For vegetables:

Chop onion and mince garlic. Heat oil over medium-low heat in a large skillet, the add onion and garlic. Cook and stir about 3 minutes.
Stir in curry powder, salt, pepper, and red pepper flakes. Cook 1 minute.
Add lentils (along with any excess water), and spinach. Cook and stir until spinach has completely thawed and all water has cooked off.

Assemble and cook:

Place lentil mixture in the baking dish and smooth surface with the back of a spoon. Spread mashed sweet potatoes on top.
Grate cheese and sprinkle over potatoes.
Bake 30 to 40 minutes (uncovered) until bubbling and browned. Let stand about 10 to 15 minutes to set.