Categories: Entree

Ingredients

• 6 medium red potatoes (1.5 lbs) washed, rough peeled and quartered
• 1 C Lentils, rinsed & drained
• 2 C Simple Truth Vegetable Broth (or your fav brand or homemade) (opt 1: 2 C chicken broth/stock/bone broth; opt 2: 2 C beef broth/stock/bone broth)
• 2 T olive oil
• 1 large onion, chopped
• 2 large carrots, chopped
• 3 cloves garlic, minced, about 2-3 tsp (more if you like)
• (opt 2 addition, 1 C chopped mushrooms)
• 1/2 C frozen green peas
• 1/2 t thyme (or rosemary)
• 1/2 t sea salt divided (1/4, 1/4)
• 1/4 t ground black pepper
• 2/3 C milk
• 1/2 C grated Parmesan cheese
• 3 T unsalted butter
• Pinch of cayenne pepper, opt.

Directions

1. Cook potatoes in boiling water for approx 20 min until tender, drain and set aside. OR Cook in microwave according to potato setting in a covered glass dish.

2. Bring lentils, and broth to a boil in a medium pot. Boil 3 minutes then reduce heat and simmer, covered, until tender, approximately 25 minutes.

3. Preheat oven to 350 degrees F. Coat a medium casserole dish with cooking spray or coconut oil and set aside.

4. Meanwhile, heat oil in a skillet over medium-low heat. Saute’ onion, carrots, and garlic (and mushrooms) until onions are translucent and carrots start to become tender, about 10 minutes.

5. Remove from heat and stir in peas, thyme, 1/4 t salt, black pepper. Stir in lentils.

6. Mash potatoes, adding milk, cheese, butter, and cayenne pepper.

7. Transfer lentil mixture to casserole dish. Spoon mashed potatoes over lentil mixture and smooth to evenly cover. Opt -may dot top with bits of butter.

8. Bake 30 minutes. (can bake on convect at 330 degrees F for 20 mins). Let set for 5 minutes before serving.

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