Lentil and Vegetable Shepherd's Pie with Barley Crust Recipe

Looking for a hearty and healthy dinner option? Try this delicious lentil and vegetable shepherd's pie with barley crust! This vegetarian dish is packed with protein and fiber, and the barley crust adds a tasty and unique twist.

Ingredients:

• 1 cup green or brown lentils, rinsed and drained
• 2 cups vegetable broth
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 stalks celery, diced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 teaspoon dried thyme
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons tomato paste
• 1/4 cup red wine
• 1/4 cup chopped fresh parsley
• 2 cups cooked barley
• 1/2 cup grated cheddar cheese (optional)

Instructions:

1. Preheat oven to 375°F.
2. In a medium saucepan, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer, covered, for 20-25 minutes or until lentils are tender.
3. Meanwhile, in a large skillet, heat olive oil over medium-high heat. Add onion and garlic and cook until onion is translucent, about 5 minutes.
4. Add carrots, celery, red bell pepper, zucchini, thyme, paprika, salt, and black pepper. Cook for 5-7 minutes or until vegetables are tender.
5. Add tomato paste and red wine and stir to combine.
6. Add cooked lentils and parsley to the skillet and stir to combine.
7. Transfer lentil and vegetable mixture to a 9-inch baking dish.
8. Spread cooked barley over the top of the lentil mixture.
9. Sprinkle grated cheddar cheese over the top, if using.
10. Bake for 25-30 minutes or until cheese is melted and crust is golden brown.
11. Let cool for a few minutes before serving.