- 1
Ingredients
- Phase 1, Serves 4
- Preheat oven to 400 degrees
- 1 cup dry lentils
- 3 large or 4 medium sweet potatoes, peeled and chopped
- 1/2 cup unsweetened rice milk
- 2 large yellow onions, chopped
- 2 cloves garlic, minced
- 5 carrots, peeled and chopped
- 2 cups fresh green beans, trimmed cut into 1-inch pieces
- 1/4 cup vegetable broth
- 1 tsp. thyme
- 2 tsp tamari
- 1/2 tsp sea salt
- 1/4 tsp pepper
Preparation
Step 1
In a saucepan, combine the lentils with 2 cups water. Bring to a boil, then simmer on low for 15 minutes. Meanwhile, bring 4 quarts of water to boil in a large pot. Add the sweet potatoes and boil gently for 10 minutes, or until tender. While the lentils and potatoes are cooking, saute the carrots, onions and garlic in a large skillet with 1/4 cup vegetable broth. When the carrots begin to soften, add the green beans and cook for about 5 minutes more. Add the cooked lentils, thyme, tamari, salt and pepper. Stir well to combine.
Pour the lentil mixture into a large, 10-cup casserole dish. Drain and mash the potatoes with 1/2 cup rice milk. Top the lentils with the mashed potatoes and bake for 30 minutes.
You can adapt this recipes for Phase 3 by cooking the veggies in 3 or 4 tablespoons of olive oil, and by adding coconut milk to the mashed sweet potatoes. Meat eaters can also substitute 1 pound lean ground beef for the lentils.
Makes four huge servings. Enjoy!