Lentil Shepherd's Pie

G and I were craving comfort food this week: chili, Swedish meatballs, soup, sandwiches, and shepherd's pie. Normally I would blame it on the weather, but this week that's simply not the case. It has been absolutely beautiful in SC. G and I have been quite sick though, so I'll blame our craving for comfort food on that.

One of the hardest parts of changing our habits has been finding foods that satisfy our need for comfort food, but don't use up our entire allotment of calories in one day.

I found this recipe on a vegetarian forum a few months ago, and it's become one a part of our regular rotation.

For this recipe, you will need:

• 1 cup dry green lentils
• Olive oil
• 1 onion, minced
• 2 or more garlic cloves, minced
• 1 cup chopped zucchini
• 3 tablespoons soy sauce
• 1 - 14 ounce can corn
• 1 - 14 ounce can creamed corn
• 4 to 5 cups potatoes
• 1/4 to 1/2 cup nondairy milk (plain or unsweetened)
• 1 to 3 tablespoons vegan butter
• Paprika, to garnish

Boil lentils for 15 to 20 min in water. Drain and set aside.

Boil potatoes until soft. Drain and add nondairy milk and vegan butter. Set aside

Saute the onion and garlic in oil until golden. Add zucchini and sauté until almost golden. Add lentils and soy sauce. Simmer until liquid is evaporated.

Layer ingredients in a 8x8" baking pan. First add lentils mix, then corn, then cream corn. Spread potatoes on top and garnish with paprika. Bake for 30 minutes in a 350 degree oven.