Yummy Vegetarian Dal Mushroom Pizzas
Prep:
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Cook:
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Ingredients
dried lentils, washed well
1 onion, chopped up how you like it
2-3 cloves garlic, minced
2 cups tomato juice (sugar free, SCD-safe)
spices to your taste
chilies (optional - omit for IBD-AID)
portabella mushrooms
cheddar cheese
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dried lentils, washed well
1 onion, chopped up how you like it
2-3 cloves garlic, minced
473 ml tomato juice (sugar free, SCD-safe)
spices to your taste
chilies (optional - omit for IBD-AID)
portabella mushrooms
cheddar cheese
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Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P3
Dietary Requirements
Grain-Free
Gluten-Free
Lactose-Free
Vegetarian
Egg Free
Nut Free
Soy Free
Instructions
- Soak lentils for 24 hours, changing water halfway through.
- Wash and strain the lentils.
- Put lentils in a saucepan.
- Add chopped onion, minced garlic, and chilies (if using)
- Add the tomato juice to cover the lentils plus about two centimeters or so over the top to steam away and add flavor.
- Add spices to your liking.
- Cook for approximately fifteen minutes on medium or until the onions are clearish, the lentils are mushy, and the liquid is all but gone.
- Wash the mushrooms and then de-stem them.
- Fill the base with the dal (lentil sauce).
- Add cheddar cheese on top.
- Cook in medium oven for approximately 25 mins or until they start smelling so good you have to pull them out and eat them.
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Nutritional Info
Storage
Notes
Variation: throw some frozen vegetables in half way thru cooking the DAL for more of a stew.
Used with permission from
SCD Recipe
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