November 20, 2014
A HEARTY ONE-POT MEAL LIKE THIS ONE, that satisfies Terry's whole family and can be made ahead of time, is a guaranteed winner.
Terry Walters shares one of her delicious recipes from her brand new cookbook. EAT CLEAN LIVE WELL
1Rinse lentils in a mesh strainer and drain. Place in pot or rice cooker with water and a pinch of sea salt. Bring to boil, reduce heat and simmer covered until liquid is absorbed (about 15 minutes). Remove from heat and set aside.
2Preheat oven to 350°F.
3In large Dutch oven over medium heat, sauté onion in olive oil until soft (about 3 minutes). Add carrots, kale and cauliflower and sauté until just soft (about 3 minutes longer). Fold in lentils and continue sautéing to heat through. Remove from heat, cover and set aside.
4In medium pot over high heat, bring stock to boil. Reduce heat, add cauliflower and simmer until soft (about 5 minutes). Add nutritional yeast, mustard and arrowroot. Remove from heat and purée with handheld blender until smooth. Season to taste with salt and pepper.
5Pour sauce over lentil-vegetable mixture and gently press it into the casserole so that sauce seeps down into lentils and veggies.
6In small bowl, combine breadcrumbs, parsley, thyme and celery seed. Drizzle with olive oil and stir to combine so crumbs are evenly moist. Sprinkle over top of casserole and gently press into sauce. Sprinkle with paprika.
7Bake uncovered for 20 minutes (or until bubbling on sides and lightly browned on top). Remove from heat and serve.
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