As most of the country is wrapped in the icy tentacles of winter, cold, gloomy days call for rich, satisfying comfort foods.
This recipe hits the comfort spot without the guilt with a satisfying and delicious plant-based French Puy lentil and Wild Mushroom Cottage pie with warming Baharat spices. Earthy mushrooms with the rich, peppery flavor of the Puy lentils create a satisfying ”meaty’ ragu that won’t have you missing the meat!
The French Puy Lentils
During my time at culinary school in France, on one memorable field trip, we visited the Auvergne region in France where the French Green Puy Lentils, also known as ‘Lentilles Vertes du Puy’, have been grown for over 2000 years.
Produced in rich volcanic soils, these beautiful lentils have a rich green color and rich in plant protein and minerals. Prized in French gastronomy, this delicate lentil has a wonderful earthy taste and added a depth of flavor to the mushroom ragu.
Topped with Roots
If you’ve glanced over these wonderful white root vegetables at your local market and not known what to do with them this recipe is for you!
Rutabaga, celeriac root, parsnips along with the all-time favorite cauliflower steamed and mashed create a wonderful, life fluffy low carb topping, you won’t be missing the potatoes!
Earthy mushrooms with the rich, peppery flavor of the Puy lentils create a satisfying ragu, featuring Baharat spice and a fluffy white root vegetable topping. This recipe lists ingredients to make it vegan optional.
Ingredients: The Filling:
¼ Cup Dried Porcini, Oyster or Morel Mushrooms (approx. 5g)