TOPPING:

• 4 ½ c. diced mealy potatoes
• 2 tbsp. vegan margarine
• 1 tbsp soy milk, rice milk or water
• ½ c. chopped pecan nuts
• 2 tbsp. chopped thyme
• Thyme sprigs, to garnish

 

FILLING:

• 1 ¼ c. red lentils
• Oil for sautéing (Olive or Vegetable)
• 1 leek, sliced
• 2 garlic cloves, crushed
• 1 celery stalk, chopped
• 1 ¼ c. broccoli florets
• 6 oz./175 g. smoked bean curd, cubed
• 2 tsp. tomato paste
• Salt and pepper

 

To make the topping, cook the diced potatoes in a pan of boiling water for 10-15 minutes or until cooked through. Drain well, add the margarine and milk (or water from the potatoes), and mash thoroughly. Stir in the chopped pecan nuts and the chopped thyme and set aside.

Cook the lentils in boiling water for 20-30 minutes, or until tender. Drain and set aside.

Heat a few tbsp. of the oil in a skillet. Add the leek, garlic, celery and broccoli. Fry over medium heat, stirring frequently, for 5 minutes, until soft.

Add the bean curd cubes. Stir in the lentils, together with the tomato paste. Season with salt and pepper to taste, then turn the mixture into the base of a shallow ovenproof dish.

Spoon the mashed potato on top of the lentil mixture, spreading to cover it completely. Cook the lentil bake in a preheated oven, 400 º F/or 200 º C, for about 30-35 minutes or until the topping is golden brown. Remove the bake fro the oven, garnish with sprigs of fresh thyme, and serve hot.

 

--Aubrey Taylor

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