Thanks for the inspiration, Sam. Either way this dish comes out hearty, flavourful, festive, and totally photogenic. thank you! On a baking tray, toss the pumpkin with the oil, chilli, garlic and sage; season. Notify me via e-mail if anyone answers my comment. Also good for a lousy autumn day . On a baking tray, toss the pumpkin with the oil, chilli, garlic and sage; season. Add onion; cook 5 minutes, stirring occasionally. Thanks for the recipe! All the best! Add the onion and a pinch of salt then fry over a low heat for 20 minutes until soft and tinged golden. Heat oil in a deep skillet or large pot over medium-high heat. 500g cooked and mashed butternut squash (half a big one) ½ tsp white wine vinegar Remove the foil and crank the temperature to 425F (220C) and bake another 15 to 20 minutes until hot. I want to use an Instant Pot to use and cook the lentils, but was wondering if I should cook the lentils all the way or most of the way, because I know you’ve also got to cook the dish in the oven for a while and didn’t want them to be over cooked, if that’s even a thing. Besides its miraculous time-saving qualities this 5-ingredient pumpkin lentil soup with ginger has the to power to: 1 medium-sized red onion, peeled, cut in thin wedges. White potato spread in place of the pumpkin spread, bell pepper instead of mushrooms, canned diced tomatoes instead of sundried, water because I didn't have broth and no syrup. If you'd like to comment further on this recipe you can do so in the Warm Chicken and Pumpkin Lentil Stew. I love when you share! You can choose to use canned lentils and canned pumpkin so you can whip this dish up in no time, or if you are feeling like really going for it, feel free to cook the pumpkin and lentils from scratch first. Also, if I wanted to freeze this for later would I bake it and then freeze it or would I just assemble it then freeze and bake when ready to eat? Set aside to cool then roughly chop. Add tomato paste and a little water. A healthy and hearty chicken stew full of pumpkin flavours and lentils to warm your heart. I used this concept and subbed in ingredients I had last night and it was -epic-. This Canadian says no. So happy you loved the recipe Jim, and that you were able to make it your own. The bottom layer is a hearty mix of lentils, mushrooms, carrots, and sun-dried tomatoes, and the top layer is garlic mashed pumpkin with maple syrup! Download the Waitrose & Partners Food app for the full issue. Blend up the soup and serve. To make the Lentil Layer: i n a large pan, heat the olive oil over medium-high heat. Hello gorgeous braided dough! A real seasonal favourite – this mushroom based vegan shepherd’s pie … I desperately tried to recall facts, and bumble my way through answers. and I have long since figured out how to answer these questions with more information and enthusiasm than any curious individual could possibly handle. I especially appreciate what you said (I think it was in one of your videos I watched) that the vegetables can and should be prepared and seasoned just like meat to make the vegan meals interesting and scrumptious. Meanwhile, on a separate tray, roast the hazelnuts for the pastry for 4 … Anyway, rave reviews from the vegans and omni's alike. Thank you! Now add the sun-dried tomatoes and garlic and sauté one minute more. Stir in pumpkin and next 7 ingredients (through jalapeño); cook for 30 seconds, stirring constantly. and 1 cup of dry lentils made a LOT in that recipe, but if I were to use dry lentils in the Shepherd's pie recipe, how much dry lentils would I need? package of lentils. Submitted by: TIREDOFTHEYOYO 25g Sun-dried Tomatoes In a large bowl, use your fingertips to rub the butter into the flours with a pinch of salt until it resembles coarse breadcrumbs. Top the filling with the pumpkin mashed potatoes. So colourful! Add the onions, … SIMPLY DELICIOUS. 3 tbsp self-raising or plain flour I tried to be extra mindful of the amount of maple syrup since I didn't want it to taste like dessert. This makes a perfect main dish at Thanksgiving or Christmas, or a great side. 2 Throw in the garlic, onions, pumpkin/sweet potato, and lentils with a pinch of Celtic sea salt and stir until coated. Add broth and tomatoes; bring to a boil. Served this up at a Thanksgiving meal on Oct.12. Woo 'em with deliciousness. Thanks! Sam. We use cookies to provide you with a better service on our websites. Gently heat the oil in saucepan, saute onions then add potatoes and curry powder (if desired), and cook. 3 Add in the vegetable stock and bring to the boil. Serve. . Add green peas and 1 cup of water. Here we go. Season, cover … Take care, I was never a fan of traditional shepherd's pie, but this was amazing! Customer Sales and Support Centre by free phone on 0800 1 88884 or 100g Waitrose & Partners No.1 Le Saint Mont Des Alpes, grated Copyright © 2020 - It Doesn't Taste Like Chicken. Pumpkin & Red Lentil Coconut Curry. Winter squashes, such as butternut, acorn and pumpkin, are a delicious and diet-friendly seasonal food. Heat one tablespoon of olive oil over a medium heat in the sauté pan. 4. Sweet pumpkin marries beautifully with tangy alpine cheese in this veggie feast. 90g unsalted butter To learn more about how we use the cookies, please see our cookies policy, This site requires JavaScript for certain features to work, but this Very yummy, swapped the mushrooms for eggplant & served it along your onion gravy as suggested by another commenter. 2x400g cans or 450g cooked lentils 1 Medium Onion 2 teaspoons Dried Thyme So happy you are enjoying it so far . Just came across your blog and everything looks great! Stir in the lentils, vegetable broth, and spices and heat through. Just cooked it again, these are the UK metric versions of ingredients that I've used: Lentil Layer: That's great! And yes, you would still add the vegetable broth. All of the images and text on this site is the property of It Doesn't Taste Like Chicken. So happy you loved it and so did your dinner guests. Heat the oil in a large pan. Add in the mushrooms and continue to cook until they have decreased in size, about another 5 minutes. 1 teaspoon Chili Powder Take your soup pot and sauté an onion over medium heat; Throw in chopped pumpkin, dried red lentils, stock and grated fresh ginger, Step away. Join the World's First Vegan Cooking School! I'm Sam, welcome to my blog! Combine the lentils, water or stock, onion, garlic cloves and bay leaf in a large soup pot or Dutch … 3 Tablespoons Vegan Butter 250ml of vegetable stock If I'm sincere, I have to admit I've never eaten pumpkin before, even in desserts. 2 tbsp olive oil 3 sage leaves, finely chopped. is not enabled on your browser. Last year I posted my recipe for Puff Pastry Wrapped Lentil Loaf, which makes a spectacular main dish for the holidays. 100g wholemeal self-raising flour Mix the cheese with the Breadcrumbs. Cook for 2-3 minutes on each side, until cooked through and golden. Not only is my fam jam used to me being vegan, but I have since recruited awesome family members to the veggie side (hi awesome cousins!) Step back. It is made with a homemade graham cracker crust. So happy you are enjoying my recipes! It was super-savoury (the way I like it). Stir in the mustard and vinegar. Cool for at least 30 minutes. This means that if you were to make a purchase through one of these links, It Doesn't Taste Like Chicken would receive a small cut, at no cost to you. If you are unable to use JavaScript When I first went vegan it was in the month of December, so I had just a few weeks of vegan experience before I had to face my entire family at Christmas dinner. I'm thinking about making this sometime next week, but I'm wondering what size of dish I should use? Preheat the oven to 220˚C, gas mark 7. Thank you for the site - only discovered it two days ago, lots of good looking recipes to try and I like your style. 1 tbsp Dijon mustard Roast for 20-25 minutes, until golden and soft but still holding its shape; set aside. Not my first time doing this recipe, and I twist it a bit by adding nibblets between the mashed potatoes and the lentils mixture by make it even Moreno like a shepherds pie. Stir in lentils; cook 10 minutes or until lentils are tender. When the Shepherd's pie is hot all the way through, remove from the oven, sprinkle the pumpkin seeds across the top and serve hot. nutmeg. I'm glad you enjoyed it and were able to make it your own . 1 teaspoon Moroccan seasoning. What an interesting idea. Can't believe I didn't include that in the post! 50g unsalted butter 2 Tablespoons Olive Oil Meanwhile, make the pastry. Hi Sam! In the meantime toast the pumpkin seeds in a small pan, by putting them over medium-high heat for about 5 minutes until the pumpkin seeds brown and start to pop. Make a perfect pumpkin pie, with over 130 recipes for homemade and pumpkin pie from scratch, or with the canned pumpkin everybody loves. Preheat the oven to 220˚C, gas mark 7. 1 In a large saucepan, dissolve the creamed coconut with some filtered water until melted. To heat from cold, cover the pie with foil and bake at 350F (180C) for about 20 to 30 minutes until heated through. This vegan pumpkin and lentil soup is hearty, healthy, and comforting. Make the pumpkin mash by melting vegan butter in a pot, and then sauté the minced garlic for a minute until soft and fragrant. Serve this with any combo of traditional vegan side dishes, and you will win the bellies of vegans and omnivores alike. 2 Medium Carrots Feast Your Eyes (and belly) » Beans » Pumpkin & Lentil Shepherd’s Pie. , 4 cups already cooked lentils. 300ml fresh vegetable stock Here's my story →. My husband doesn't like traditional pumpkin pie but loves this recipe I came up with. . I'll definitely be making this again. Click here for more information about health and nutrition. I wasn't confident and I highly doubt I was at all inspiring. This recipe comes together ridiculously easy and quickly. Anne, Thank you Anne! This recipe was first published in September 2019. Add drained lentils and stir well. Oh, I love pumpkin, both savoury and sweet! The Waitrose & Partners farm, Leckford Estate. Simmer on a medium flame for about 40 minutes until the lentils are cooked through. Top with the pumpkin mash and pop it in the oven, to heat it through. Filling 500g 18oz butternut pumpkin, peeled, deseeded, diced. This is the perfect dish for after a beautiful autumn walk. Chop garlic and onion. On a baking tray, toss the pumpkin with the oil, chilli, garlic and sage; season. Social media shares are always welcome. Remove from the heat then stir in the lentils and the roasted pumpkin mixture; season. 1 tsp fennel seeds Move over potatoes, pumpkin is the new kid in town. 1. Found a larger casserole dish and made it tonight - it was absolutely delicious! Put on a baking tray and bake for 35-40 minutes, until the top is golden and the filling is bubbling. In a large pan sauté the onions and carrots until they start to get tender, about 5 minutes. This year, I wanted to give you something a little easier to whip up, but no less delicious or beautiful. Yay!!! Heat olive oil in saucepan and sauté garlic and onion until soft (about 2 minutes.) Spread the lentil mixture in a casserole dish. Add 1/4 cupfuls of the pumpkin/lentil batter to the pan and flatten with a spatula. Customer comment You are free to manage this via your browser setting at any time. Made this dish yesterday, it formed the basis of a family dinner today. 1. Google says that 1 cup dry lentils equals about 2.5 cups cooked - what is your experience with this? Hi Samantha! ... 15 Vegan Lentil Soup Recipes to Warm You Up on a Cold Day. Set aside for now or refrigerate. …, You can also add it to one of your existing cookbooks, Send a link to this recipe to a friend or your own e-mail address as a reminder. Thank you so much in advance - love your blog and your recipes are really convincing me that being vegan can be easy! It was sooooo yummy and super easy using canned pumpkin. What a concept! I hope you enjoy , Your email address will not be published. I will certainly try this. This recipe first appeared in Waitrose & Partners Food, October 2019 issue. Yes it's true, the holiday season is quickly approaching. Methinks after they are cooked, because I've made the Korean lentils already (yummy, BTW!) Whether you are lucky enough to be in a vegan family or not, we all gotta eat. section on the bottom of the page. Lay a sheet of phyllo in the pan, tucking it into the seam of the pan, with edges overhanging rim. Tip the filling into a round pie dish (about 26cm) then top with the crumble pastry. Thank you for such a perfect warm and cozy fall/winter recipe my dear. To make the filling, melt the butter in a large frying pan. Bring to the boil then simmer for 10 minutes, stirring constantly. 1 tsp. Add the onion and cook about 2 minutes, just until it starts to turn golden. That sounds like a delicious dinner feast, and I agree, can you EVER have too much maple syrup? 2 Tablespoons Pumpkin Seeds (also called Pepitas). I have only ever used pumpin to make desserts. It's that time of year again where vegans who come from omnivore families will inevitably have to answer the "where do you get your protein" question, get made fun of for eating like a rabbit, and explain that "no, you really don't miss meat". Did someone say vegan!? 250g punnet of closed cup mushrooms Enjoy! Used half a huge 'Crown Prince' squash (oven roasted) as the pumpkin part of the dish, and Puy lentils in the base. pinch chilli flakes This vegan shepherd’s pie is a modern, plant based version of the classic – a rich mushroom and lentil base, topped with creamy mashed potato and pumpkin. It's hard... maple syrup is AWESOME and I wonder if one can ever have too much! Add the mashed pumpkin, maple syrup, salt, and heat through. Not only did the soup warm up my … Lentil Shepherd Pie. 1 onion, finely sliced It was more similar to the traditional Shepherd's flavor, I guess. You're very welcome! A delicious fall soup idea! Enjoy! I have an 8x8 dish, and I don't know if it will be large enough... Hi Alyssa, Here you'll find my favourite fuss-free vegan recipes. Gradually pour in the stock, a little at a time, then boil for 2 minutes until thickened. Add the cider, bring to the boil, then simmer for 2 minutes. ½ teaspoon Salt, Garnish: I’m new to the vegan life and my family thinks I’m crazy, so I wanted to bring this dish to Christmas so they can taste it. This looks so easy and I am definitely curious about the savory pumpkin taste. You're most welcome! Just saying :). Welcome to my Pumpkin & Lentil Shepherd's Pie. Roast for 20-25 minutes, until golden and soft but still holding its shape; set aside. This boldly spiced classic pumpkin pie recipe can be made with canned pumpkin puree, a roasted pie pumpkin or roasted squash. Pumpkin lentil soup in 5 steps? 3. I repeat; I'm not vegan, I'm vegetarian, but still the "curiosity" from people (sadly, most of them don't change their mind, didn't get pleased with my answer and think I'm crazy). Catherine about 550g pumpkin or squash, peeled, deseeded and cut into 2cm chunks And I love lentils. Add four cups of water and the 1 lb. And, I'm completely agree with you about "Where do you get your protein?" ½ teaspoon Salt Launching November 30th. Thank you, thank you for the inspiration! Total cold weather comfort food. oil spray 200g 7oz cherry tomatoes, halved 420g 15oz can no-added-salt lentils, drained, rinsed. You can whip it up in under 30 minutes and it makes fabulous leftovers for lunch the next day. The Simple Lentil, Pumpkin and Kale Soup came together in under an hour, and that included hacking up a small pie pumpkin and the garden trip. I used canned pumpkin to make this soup. question. 40g white self-raising flour Beat in the flour and cook for 2 minutes. by email at Silly me. Reduce the oven temperature to 200˚C, gas mark 6. The lentils make this a hearty dish that is filling and fulfilling. Heat until peas thaw. To make this glorious dish, chop the carrots, onions, slice the mushrooms and sun-dried tomatoes, and finely mince the garlic. Hi Tiffany, you can cook them all the way, as long as you are using brown or green lentils they shouldn't get overcooked. Your email address will not be published. I do have a question about the lentils though. 4 Cloves of Garlic That's right, I took Shepherd's Pie and went all fancy pants with it. My dish was 9" x 9" and 2" deep. Feel free to share photos and quotes with a link back to my original post. Do not share entire recipes, large bodies of text, or edit my photos in anyway without first obtaining permission from me. Preheat the oven to 220˚C, gas mark 7. The cream cheese adds a wonderful flavor with a traditional pie taste but light/whipped. I love pumpkin in savoury dishes! Stir in the chopped hazelnuts, fennel seeds, grated cheese and sage; cover and chill. On this site, I sometimes use affiliate links. I served it with your stuffing and quick onion gravy (which was SUPER SIMPLE!). Bought the squash at a pumpkin festival yesterday. Also, if using dry, do I still use the 1 cup of broth when finishing up the lentil layer? Hi Sam, Plus, I’ve frozen this recipe before with great success…! Stir in the garlic and curry paste and cook about 1 … Stir and cover. Cover, reduce heat, and simmer 10 minutes or until pumpkin is just tender. Haha. Haha, yes my family thought I was crazy too, some of them still probably do, but they don'y say so when they are devouring my dishes! If you want to make the Shepherd's Pie ahead of time, skip baking and cover until you are ready to heat it. Put the Lentil mixture into a suitable pie/baking dish and spoon over the potato brokoli mash. Le sigh... Fast forward three years and I am happy to say the holiday season will be amazing! 3 Tablespoons Maple Syrup This Pumpkin & Red Lentil Coconut Curry is still one of my go-to, made from scratch weeknight meals. I love roasted squash in soup recipes, but I wanted to add a recipe … 1 medium-sized red capsicum, deseeded, diced. Mix the garlic and leek with the mashed pumpkin, lentils, flour, egg and tarragon until well combined. 200ml dry cider 80g blanched hazelnuts Thank you for rating this recipe. Hope you enjoy the recipe! 2. Bake the shepherd's pie at 400 degrees for 35 - 40 minutes. 250g cooked beluga lentils, CRUMBLE PASTRY If using, make the zhoug spicy cilantro pesto according to this recipe. If you want to cut the portions, you can easily make this into 8 servings, then calculate for 3/4 of a serving. Cook on high for 4 - 5 hours or on low for 8 - 10 hours, until lentils are tender and chili is thick and … Sam Turnbull • It Doesn't Taste Like Chicken. Roast for 20-25 minutes, until golden and soft but still holding its shape; set aside. 10 sage leaves, shredded The bottom layer is a hearty mix of lentils, mushrooms, carrots, and sun-dried tomatoes, and the top layer is garlic mashed pumpkin with maple syrup!
2020 pumpkin and lentil pie recipe