Ingredients
Scale
- 1 cup dried green or brown lentils
- 1 large onion (diced)
- 2 carrots (diced)
- 2 celery stalks (diced)
- 3 cloves garlic (minced)
- 1 cup frozen peas
- 2 tbsp tomato paste
- 2 tbsp soy sauce
- 1 ½ cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp olive oil for sautéing
- 4 large Russet potatoes (peeled and chopped)
- ¼ cup plant-based butter
- ½ cup unsweetened plant-based milk
- 1 pinch of nutmeg (optional)
Instructions
- 1. In a large pot, heat 2 tablespoons of olive oil over medium heat.
- 2. Add diced onions, carrots, celery, and minced garlic. Sauté until softened.
- 3. Stir in the lentils along with tomato paste, soy sauce, vegetable broth, thyme, rosemary, bay leaf, salt, and pepper.
- 4. Bring to a boil then reduce heat to low. Cover and simmer for about 25-30 minutes until lentils are tender.
- 5. While the lentils cook, place peeled potatoes in another pot of salted water.
- 6. Boil until fork-tender; drain well.
- 7. Mash potatoes with plant-based butter, milk, salt, pepper, and nutmeg until creamy.
- 8. Preheat your oven to 400°F (200°C).
- 9. Spread the lentil mixture evenly in a baking dish.
- 10. Top with mashed potatoes; use a fork to create texture on top for browning.
- 11. Bake in the preheated oven for about 25-30 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: Plant-Based
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 18g
- Protein: 15g
- Cholesterol: 0mg