Canadian Living - - Cook & Eat / killet Suppers -

2 tbsp co­conut oil or veg­etable oil, di­vided 1 onion, finely chopped 1 car­rot, finely chopped 3 cloves gar­lic, minced 2 sprigs thyme or rose­mary ½ tsp salt, di­vided ½ tsp pep­per ⅓ cup to­mato paste 1 340 g pkg pre­cooked soy pro­tein (such as Yves Veg­gie Ground Round) ⅓ cup dried green or brown lentils, rinsed 1 cup frozen corn or peas 1 450 g pkg cubed peeled sweet po­ta­toes 2 yel­low-fleshed po­ta­toes, peeled and cubed

In large oven­proof skillet, heat 1 tbsp of the oil over medium heat; cook onion, car­rot, gar­lic, thyme, ¼ tsp of the salt and pep­per, stir­ring oc­ca­sion­ally, un­til onion is soft­ened, 6 min­utes. Stir in to­mato paste; cook for 30 sec­onds.

Stir in soy pro­tein and lentils; cook, break­ing up with spoon, for 2 min­utes. Stir in 3 cups wa­ter; bring to boil. Re­duce heat to medium; cook un­til lentils are ten­der and mix­ture is thick­ened, about 25 min­utes. Dis­card thyme; stir in corn.

Mean­while, in saucepan, cover sweet po­ta­toes and yel­low-fleshed po­ta­toes with cold wa­ter; bring to boil. Cover and cook un­til po­ta­toes are fork-ten­der, 12 to 15 min­utes. Drain. Re­turn po­ta­toes to pan over medium heat and shake pan to dry po­ta­toes, about 1 minute. Us­ing potato masher, mash with re­main­ing 1 tbsp oil and ¼ tsp salt.

Po­si­tion rack in top third of oven. Top lentil mix­ture with potato mix­ture. Broil un­til top is lightly golden and edge is crispy, 4 to 5 min­utes.

PER SERV­ING about 433 cal, 24 g pro, 9 g to­tal fat (6 g sat. fat), 68 g carb (12 g di­etary fi­bre, 15 g sugar), 0 mg chol, 766 mg sodium, 1,684 mg potas­sium. % RDI: 13% cal­cium, 52% iron, 217% vit A, 67% vit C, 55% fo­late.

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.