Bulgar has the same kind of texture and looking as ground beef, without fat; lentils provide the protein, also there is lots of fibre in this recipe, definitely a nutritious and delicious vegetarian shepherd’s pie!
YIELD
8 servingsPREP
30 minCOOK
30 minREADY
60 minIngredients
Directions
Cook lentils with bay leaf about 15 minutes or until tender, drain.
Remove bay leaf.
While cooking lentils, pour boiling water over bulgur wheat, garlic powder and salt, set aside for 10 minutes.
Preheat oven to 350℉ (180℃).
Chop onion and tomatoes, grate cheese.
Layer in the bottom of an oiled 8 x 8 inch oven dish in the following order: bulgur wheat, lentils, mozzarella cheese, onion, and tomatoes.
Mix potato flakes, water and salt and layer on top of the tomatoes.
Bake for 30 minutes.
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