Looking for a healthy and savory twist on the classic shepherd's pie? Try this Lentil and Vegetable Shepherd's Pie with Quinoa and Barley Crust recipe! This dish is packed with protein and fiber from the lentils and quinoa, and the colorful vegetable medley adds a delicious and nutritious touch to the dish.
Ingredients:
- 1 cup dry green lentils
- 1 cup quinoa
- 1 cup barley
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 bell pepper, chopped
- 1 zucchini, chopped
- 1 can diced tomatoes
- 2 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp paprika
- Salt and pepper to taste
- 1/4 cup grated parmesan cheese (optional)
Instructions:
- Preheat the oven to 375°F (190°C).
- Prepare the lentils according to the package instructions, and set aside.
- Rinse quinoa and barley in a fine mesh strainer and add to a pot with 3 cups of water. Bring to a boil, reduce heat and let simmer for about 20 minutes, until the water is absorbed and the grains are cooked.
- While the quinoa and barley are cooking, heat some olive oil in a large skillet over medium heat. Add onion and garlic and cook until onion is translucent, about 5 minutes.
- Add carrots, celery, bell pepper, and zucchini to the skillet and cook for another 5 minutes or until vegetables start to soften. Add the can of diced tomatoes and the cooked lentils to the skillet, along with the vegetable broth, thyme, rosemary, paprika, salt, and pepper. Stir well and let simmer for about 10 minutes.
- Transfer the lentil and vegetable mixture to a 9x13 inch baking dish. Spread the cooked quinoa and barley over the top of the lentil mixture, and sprinkle with parmesan cheese if desired.
- Bake in the oven for 25-30 minutes, or until the crust is golden brown and crispy.
- Serve hot and enjoy!
