Shepherds Pie - from greenereating.com

I finally found a shepherd's pie (gardener's pie?) recipe that was really good.

6 medium potatoes
1 T vegan bullion (opt.)
soy milk (opt.)
salt and pepper to taste (opt.)
1 medium onion, chopped
3 carrots, chopped
1 c spinach, chopped
1 can diced tomatoes
2-3 garlic cloves, minced
2 c dried lentils
1/2 t basil
1/2 t salt
1 T soy sauce
2 cans green beans
1 can corn
2 T nutritional yeast (opt.)
freshly ground pepper (opt.)

- Cook lentils and mash slightly

- Boil potatoes in water & vegan bullion until soft. Mash with soy milk, salt, and pepper to taste. set aside.

- Meanwhile, in a saucepan, saute onions and garlic until soft. Add the carrots and cook until soft. (Add water as needed.) Add the spinach, tomatoes, mashed lentils, basil, salt, and soy sauce. Allow to simmer, uncovered, until the liquid cooks off.

- Pour lentil mixture into a 9x13 baking dish. Layer with corn and beans. Layer with potatoes. Sprinkle nutritional yeast and pepper on top.

- Bake at 350 for 15-20 minutes.

Lentil Chili from allrecipes.com

When I tried this recipe the other night I was almost bracing myself for a strong, heavy "chili" taste. Instead it was surprisingly light and refreshing. I loved that I put big chunks of carrots and celery in.
1 T olive oil
1 med onion, chopped
1 bulb garlic cloves, chopped
1 (16 oz) pkg dry lentils
1 (6 oz) can tomato paste
1 (14.5 oz) can crushed tomatoes (I used diced because that's what I had)
2 qts water
2 T chili powder
1 T cumin
1 dash paprika
salt and pepper to taste
2 c sliced carrots
2 c sliced celery

In large pot heat oil, stir in garlic and onions; cook till tender. Add lentils, tomatoes, paste, water, and seasonings. Bring to boil then reduce to low and simmer for 30 minutes. Add carrots and celery and cook for 20 more minutes. I served it with toasted grain bread.

Coconut Lentil Soup from Allrecipes.com

Coconut, need I say more? It was creamy and delicious.

1 1/2 c lentils
2 1/2 c water
1/2 c red onion, chopped
1 clove of garlic, chopped
1/2 inch piece of ginger root, chopped/grated
1/2 c shredded coconut
3/4 c soy milk
1 T curry powder
1 t pepper

Boil lentils, stir in onion, garlic and ginger. Cover and reduce heat for 30 minutes. Simmer until lentils are tender. Blend coconut and soy milk in blender until smooth. Add to lentil soup and season with curry and pepper. Cook for 10-15 minutes more. We had ours with cornbread because my kids love it.

Lentil Soup by Allrecipes.com

1 onion, chopped
1/4 cup olive oil
2 carrots, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 bay leaf
1 teaspoon dried basil
1 (14.5 ounce) can crushed tomatoes
2 cups dry lentils
8 cups water
1/2 cup spinach, rinsed and thinly sliced
2 tablespoons vinegar
salt to taste
ground black pepper to taste


In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired. (I put it in the crock pot for a couple hours after I partially cook the lentils) I serve it with cornbread made with 1 T flaxseed + 3 T water (let sit) to replace the egg and soy or rice milk instead of cow's milk.