Gluten Free lentil & Kumara pie (meatlover version)

kumara dish

In the last couple of weeks I’ve been trying to ‘expand’ my dinner options. You would think that since Im a self-defined foodie I would probably whip up all kind of delicious meals but truth is that when it comes to everyday cooking I’m quite basic. I work coleague directed me to the bonnie delious website and after basically drooling over every recipe, I decided to try out her lentil and mushroom pie recipe, but knowing le boyfriend I decided to change the recipe a bit to our liking. (this means that even though the dish is still gluten free, it’s no longer vegan or vegetarian)

To my surprise Le Boyfriend absolutely luuurvve this dish and now we basically have it once a week or every week, mostly because it reminds us of a classic argentinian lentin stew but it take half the time to make, so we can say that it was a success. So down with the recipe…

4 tablespoons olive oil, plus extra to brush kumara slices
1 onion, diced finely
2 carrots, peeled and diced into small cubes
250 grams portobello or brown mushrooms, cut into cubes
2 cups lentils (i’ve used canned ones)
1 cup vegetable stock
1/2 cup red wine (optional)
rosemary leaves, finely chopped (plus extra for garnish)
1 tin chopped tomatoes or sauce
1 slightly heaped teaspoon cornflour
sea salt and cracked black pepper
1 large orange kumara, very finely sliced
Meatlovers version
– beef mince 1 to 2 cups
– Chorizo, chopped into cubes

Heat olive oil in a large saucepan over a medium heat. Add onions, chorizo and meat. When cooked add carrots. After a couple of minutes add the mushrooms. Add the lentils, stock, wine, rosemary and tinned tomatoes. Bring to a boil and then reduce to a simmer for a couple of minute until the liquid is almost gone, stirring regularly.

Combine the cornflour with a small amount of water to make a paste. Reduce the heat to low and cook until the sauce is thick and glossy. Taste and season with sea salt and cracked black pepper.

Pre heat oven to 180 ˚C.

Pour into an ovenproof casserole dish. Brush the kumara slices with oil and tile on top on the lentils. Sprinkle with sea salt and additional rosemary leaves.

Bake for approximately 30 minutes until the kumara slices are tender and golden.

It doesn’t always look ‘apealing’ (the image on her site looks amazing tho’) but trust me it taste amazing. It’s now a week dinner must in our house. Let me know if you tried it, or if you try it and how it went.

Written by julesinabox