HUMMUS & DAHL SHEPARD’S PIE
Cook 2/3 cup of lentils in twice the amount of liquid
(veggie stock used here) with 1.5 teaspoons of curry powder,
and a pinch of salt. Bring to a boil, and simmer on low, covered,
until all the liquid has been absorbed.
Meanwhile, stir-fry half a chopped onion, and cubed sweet potato
in olive oil, until the potatoes are mostlycooked and browned
nicely. When lentils are done,blend them in a mixing bowl with
the potato/onionmixture, add a grated carrot, 1/3 cup of tomato
sauce, and a small piece of finely minced fresh ginger.
Season with salt and pepper, and scoop into a small baking dish.
With a spoon, spread Lilly’s Hummus over the surface of this mixture.
Lilly’s Cracked Pepper Hummus was selected here, Our Roasted
Garlic, and Classic flavors would also be great as a topping!
Bake in a 400 degree oven for a half hour, and serve hot.