For the topping, feel free to replace the water with milk, cream, goat cheese, cashew or sunflower cream (to make it dairy free), dairy-free milk, yogurt, or sour cream. It just depends on the flavor you prefer. Another addition is to add about ¼ cup of shredded cheddar cheese, or another aged cheese.You can make the cauliflower topping ahead of time, or roast the cauliflower while you're making the pie filling. If you make it ahead of time, reheat the filling and then top off the pie filling.If you can't find the Beluga lentil variety you can substitute with another type of lentil. Another option is to substitute with peas, or a combination of lentils and peas. For the topping, I make an herbed roasted cauliflower mash, layered across the savory stew. You can also try a topping of mashed butternut squash, sweet potato, or mashed whipped white beans. For SCD, soak the lentils overnight and then cook them just until they are al dente or somewhat soft.
Servings: 6servings
Calories: 288kcal
Ingredients
Pie filling
1cupBeluga black lentils
4tablespoonsolive oil
2cupssliced crimini mushrooms
2large carrotstrimmed and diced into small bite-size pieces
2largecelery stalkstrimmed and diced
1smallonionpeeled, trimmed, and diced
2garlic clovespeeled and diced
1teaspoonsalt
handfulparsley chopped, or other fresh or dried herbs
Add them to a bowl and mix well with the olive oil and salt.
Place the cauliflower on a cookie sheet, and in the oven, and bake for about 20 minutes, or until they are browning around the edges.
While warm, place the cauliflower in a food processor or blender. Add up to a cup of warm water or milk to the food processor. Add enough water to get the mashed cauliflower to a consistency you like. It should be very similar to mashed potatoes but a bit lighter in weight.
Add salt and pepper to taste.
Pie filling
In a saucepan, add 2 to 3 cups of water and bring to a low boil. Simmer the lentils in water for 15 minutes or until they are al dente (not mushy). Drain and set aside.
In a large stock pot, add 2 tablespoons of olive oil and then sauté the mushrooms in the pot for about 8 minutes or until they are soft and browned. Stir occasionally.
Add the carrots plus another tablespoon of olive oil and sauté for about 5 minutes. Stir occasionally.
Add the onions, celery, garlic, and herbs plus another tablespoon of olive oil. Sauté for 5 minutes, stirring occasionally.
Add the veggie broth, lentils, kale, and salt and stir to blend well. Cover and simmer for 10 minutes. Simmer off any excess water with the top off for a few minutes.
While very warm, add the mashed cauliflower to the top of the stew and serve warm.
Store leftovers in the refrigerator for a few days or freeze for a few months.