The following recipe comes from Dr. Debs’ healthy vegetarian kitchen.
Ingredients:
• 1 onion, chopped
• 2 large carrots, diced
• 3 stalks celery, diced
• 2 cloves garlic, minced
• 1 small tomato, diced
• ½ tsp basil leaves
• ½ tsp oregano
• ¼ tsp cumin powder
• ¼ tsp coriander powder
• 3 bay leaves
• ¼ tsp sage powder
• 2 tablespoons molasses
• 2 cups cooked lentils
• ½ cup coconut milk or pure water
• 2 tablespoon coconut oil
• ½ tsp himalayan or celtic sea salt
• Dash of cayenne pepper
• 2 cups grated pumpkin
Topping and bottom layer for the pie:
Peel and boil 3 large sweet potatoes. Grater two cups of raw pumpkin. In a food processor, mash the sweet potato and add 1 cup of the raw pumpkin to it. It should be nice and creamy. You may need to add a little water to the food processor to get the potato and pumpkin mix very creamy.
To cook the lentil filling:
Heat the coconut oil in a pan. Then, add the carrot, celery, sweet pepper, onions, scallion, and minced garlic. Let the herbs and spices roast in the oil for about 30 seconds. Then, pour in the coconut milk. Allow this to come to a boil for a few minutes. Add in the cooked lentils, sage, cumin, bay leaves, oregano, cumin, coriander and salt. Let this simmer for about 5 minutes or until liquid is reduced.
Adjusting sauce
You may adjust the sauce consistency by adding one tablespoon of arrowroot powder to thicken it. Add the molasses, cayenne, and salt last. Leave to simmer for another 15 minutes. Give everything a good stir and turn off the heat.
The baking dish
In a baking dish, grease the bottom with a small amount of coconut oil. Take half the mashed potato and pumpkin and layer the bottom of the dish. Add a layer of the cooked lentil. Cover the lentils with the remaining raw grated pumpkin and the remaining mashed potato.
Bake
Bake in an oven at 350 Degrees Fahrenheit for 30 minutes.
Cool
Cool and serve.
