Brussels Sprout and Red Lentil Pie with a Root Vegetable Crust

For some reason I thought I was going to have ample time in December to get my house and life in order plus make a few more complicated meals. I don't know why I've done this to myself. The house is a mess. One Xmas decoration is up. I put on 7 lbs in November. But hey, I pulled this meal off today. Better news, I read in Shape that brussels sprouts, lentils and mushrooms are the easiest plant proteins to digest. This pie has all three.

Slightly Modified Recipe by Golubka Kitchen | Serves: 4 | Time: 1.5 hr

Ingredients

3 tbsp canola oil

2 tsp cumin

2 tsp coriander

2 tsp ground cinnamon

1 tbsp turmeric powder

1 large yellow onion, chopped

1-2 small to medium #carrots, diced

S&P, to taste

Pinch of red pepper flakes

1 tsp ginger powder

1 lb cremini #mushrooms, sliced

3 garlic cloves, sliced

1 tbsp tomato paste

1 lb #BrusselsSprouts, shredded or thinly sliced

1 cup red #lentils, rinsed

4-5 small red #potatoes, peeled and sliced thin on a mandolin*

1 large #SweetPotato, peeled and sliced thin on a mandolin

1 can lite coconut milk

1 cup veggie broth (home made to reduce sodium)

* I actually used a shredding attachment on my KitchenAid that cuts veggies into ribbons. It worked great and I avoided injuring myself as I often have on my mandolin.

Instructions

Preheat oven to 400° F.

Warm 2 tablespoons of oil in a deep, 10-inch cast iron pan over medium heat. Add cumin, coriander, cinnamon, and turmeric, and stir the spices around for about 1 minute, until fragrant.

Add the onion, carrots, salt, red pepper flakes, ginger and sauté for 7 minutes, until onions are translucent.

Add the mushrooms, salt and black pepper and sauté for 7-8 minutes, until all the liquid released by the mushrooms evaporates.

Add the garlic and sauté for 30 seconds, until fragrant.

Add the tomato paste, stir to incorporate, and remove the pan from heat.

Combine the Brussels sprouts and lentils in a large bowl. Add the onion-mushroom mixture to the same bowl, salt well and toss to combine.

Arrange half of the potato and sweet potato slices on the bottom of the same cast iron pan used for sautéing the onions.

Top the layer with the vegetable-lentil mixture, arranged in an even layer.

Pour the coconut milk and veggie broth over the vegetable-lentil layer.

Arrange the rest of the potato and sweet potato slices on top in a spiral. Brush the root vegetable layer with the remaining tablespoon of oil and sprinkle with salt and pepper. Cover, place in the oven, and bake for 30 minutes.

Uncover and continue to bake for another 25-30 minutes, until all the vegetables and lentils are soft and cooked throughout. Enjoy!

Journal

What I ate and drank today

8 glasses of water

2 cups of coffee

1 cup of decaf

1 Mexicali vegan salad

1 banana

10 reduced fat wheat thins with peanut butter

Today's dinner

Exercise

~5 miles of walking