Lentils are awesome – and did you know:
In 2010, Canada accounted for 32% of world pea production and 38.5% of world lentil production. With exports expanding rapidly along with production over the last two decades, Canada now accounts for approximately 35% of global pulse trade each year.
Having promised majadra for dinner, I decide to do a take on it, in the form of a shepherds pie. I used a parallel approach to create the dish.
1 clove of garlic – roasted
2 cup lentils
2 onions – diced
1/2 cup strained tomatoes
1 cup corn
1 cup peas
1 cup carrots – slices or diced
6 – 8 potatoes – diced
1/2 cup 10% cream
1 tablespoon olive oil
1/8 cup butter
1 cup cottage cheese
1 cup panko bread crumbs
1 teaspoon oregano
- Start by checking the lentils for rocks and twigs and then rinse.
- In a pot, and add the lentils and 4 cups of water and bring to boil. Cook until mostly done.
- In a second pot, add the potatoes and enough water to cover and bring to boil. Cook until tender.
- In a pan and over medium heat, add the oil and diced onions. Cook until caramelize.
- Add strained tomatoes to the onions and reduce slightly.
- Once caramelized, add carrots and cook until mostly tender.
- Once tender, add the peas and corn and heat through.
- Mix into the cooked lentils
- To the cooked potatoes, add butter, cream, and roasted garlic. Mash until smooth and season to taste.
- Fold in the cottage cheese.
- In a baking dish, layer the lentils, then the potatoes.
- In a bowl, season panko with a bit of olive oil, oregano, and salt and pepper . Mix well.
- Top the potatoes wit h the panko.
- Bake at 350 for 45 minutes.
- Bake at 450 for 10 minutes or until the top in perfectly browned.