Recipe: Lentil-Bentlz

This is a "maintenance" dish that can be altered depending upon one's protein and grain allowances. When this dish is done, it looks like a "faux" shepherd's pie. All vegetarian too!

1/4 c. rinsed uncooked millet
1c. cauliflower
3-1/3c. water
1/2c. turnips
1/2c. carrots
1c. Brussels sprouts or string beans
1/3c. red lentils
1 oz. cheese
1/2 c. salsa
1 pinch cumin
1 dash garlic pepper
1 dash chili powder
1/2 tsp. ume plum vinegar
1 inch kombu
1 bay leaf
Other spices to taste
1 tsp. butter
salt & pepper

Preheat oven to 425.

Bring rinsed millet, cauliflower and 1-2/3c. water to boil. Reduce heat and cover. Simmer for 25-30 minutes.

Bring 1-2/3c. water to boil in second pot. Add bay leaf, kombu and all the spices listed above and others to personal taste to water. Once it boils, add the red lentils. Bring to second boil, and reduce heat. Cook for 15-20 minutes until soft.

On cookie sheet place the turnips, carrots and sprouts or beans. Spray cooking oil on vegetables and spice to taste. Put into oven and roast for 10-12 minutes or until crispy on edges.

Once vegetables are done, transfer to serving bowl. Add red lentils. Add cheese and salsa and stir. When millet-cauliflower mixture is done, mash then dollop onto the lentil-vegetable mixture as a crust. Spoon butter over the millet-cauliflower and salt & pepper to taste.

Serves one.

Exchanges:
1 grain
1-1/2 protein
3 vegetable
1/2 c. salsa (condiment)