Go Back
–+ servings
lentil-shepherds-pie

Lentil Shepherd's Pie

5 from 3 votes
Print Pin
Course: Main Course
Keyword: hummus, lentils
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6 servings
Author: Chef Abbie Gellman RD

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 large onion diced
  • 2 cloves garlic minced
  • 2 carrots diced
  • 4 stalks celery diced
  • 1 tablespoon tomato paste
  • 1 teaspoon turmeric
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon crushed red pepper
  • 1 teaspoon kosher salt
  • 2 cups lentils I like French lentils, but use whatever you prefer, rinsed
  • 8 cups vegetable stock
  • 1 10- ounce container Roasted Garlic Sabra Hummus

Instructions

  • Pre-heat overn to 350 degrees F.
  • Place pot over medium heat, add oil, onion and saute until translucent. Add garlic, carrots, and celery and saute ~5 minutes.
  • Add tomato paste, turmeric, cumin, cinnamon, red pepper, and salt and cook ~1 minute, stirring and blooming spices.
  • Add lentils and 4 cups of stock, deglazing pan. Bring to a boil then cover and lower to a simmer. Cook ~15 minutes then check back and add more stock as necessary. Cook until lentils are tender, ~30 minutes, and use up to 8 cups stock as needed.
  • Transfer lentils to a 9x13-inch casserole dish. Spread the Sabra Roasted Garlic Hummus on top of the lentils. Bake until golden brown on top, ~30-40 minutes.