Two 15-ounce cans lentils, lightly drained but not rinsed (or about 3 1/2 cups cooked lentils)
2 tablespoons dry red wine, optional
1 to 2 tablespoon reduced-sodium soy sauce or Bragg’s liquid aminos
2 teaspoons seasoning blend (such as Spike or Mrs. Dash)
1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
1/2 teaspoon dried thyme
Freshly ground pepper to taste
3 tablespoons cornstarch or arrowroot
8 to 10 ounces baby spinach or arugula leaves
1 cup fresh bread crumbs or panko bread crumbs (gluten-free if needed)
Instructions
Peel and dice the potatoes. Place in a large
saucepan with enough water to cover. Bring to a
simmer, then cover and simmer until tender, about
20 minutes. Drain and transfer to a small mixing
bowl.
Stir the margarine into the potatoes until melted,
then add the rice milk and mash until fluffy.
Cover and set aside until needed. Preheat the oven
to 400 degrees.
While the potatoes are cooking, heat the oil in a
medium skillet. Add the onion and sauté over
medium heat until translucent. Add the garlic and
mushrooms and continue to sauté until the onion is
golden.
Add the lentils and their liquid and bring to a
gentle simmer. Stir in the optional wine, soy
sauce, seasoning blend, thyme, and pepper. Cook
gently for 5 minutes. Combine the cornstarch with
just enough water to dissolve in a small
container. Stir into the lentil mixture.
Add the spinach, a little at a time, cooking just
until it’s all wilted down. Remove from the heat;
taste to adjust seasonings to your liking.
Lightly oil a 2-quart (preferably round) casserole
dish, or two deep-dish pie plates. Scatter the
breadcrumbs evenly over the bottom. Pour in the
lentil mixture, then spread the potatoes evenly
over the top. If using two pie plates, divide each
mixture evenly between them.
Bake for 30 to 35 minutes, or until the potatoes
begin to turn golden and slightly crusty. Let
stand for 5 to 10 minutes, then cut into wedges to
serve.
This recipe comes out equally delicious without
the margarine or olive oil. Mash the potatoes with
the rice milk only, and use a non-stick pan to
sauté the onion, adding a splash of vegetable
broth if needed to prevent sticking.
Most regular soy sauce contains gluten. Look for a
specially-marked gluten-free version if you’re
cooking for someone who’s gluten-sensitive and
omit if soy is an issue.
Nutrition (per serving, as written)- 338 calories,
63 calories from fat, 7.1g total fat, 0mg
cholesterol, 361.1mg sodium, 1319.2mg potassium,
57.5g carbohydrates, 11.2g fiber, 4.2g sugar,
12.7g protein, 9.6 points.
Originally Submitted
2/19/2012
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