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  • Prep: 15 minutes
  • Cook: 45 minutes
  • Serves: 10+

Ingredients

  • 1 White Onion Diced
  • 2 Garlic Cloves Minced
  • 1 tsp Olive Oil
  • 3 Medium Carrots Diced
  • 3 Stalks Celery Diced
  • 1 1/2 cups Brown Lentils Dry
  • 1 cup Frozen Peas
  • 1 cup Frozen Corn
  • 2 tsp Fresh Thyme
  • 2 tsp Fresh Rosemary
  • 5 cups Low Sodium Vegetable Broth
  • 2 Tbsp Tomato Paste
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 3 lbs Yukon Gold Potatos
  • 4 Tbsp Vegan Butter
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1/2 tsp Paprika

Instructions

  1. Preheat oven to 425 degrees

  2. Lightly grease a 4-quart baking dish

  3. Peel potatoes and chop in half. Place in a large pot and fill with cold water until potatoes are just covered

  4. Generously salt water, cover, bring to a boil and cook until soft, 20-30 minutes

  5. Drain water completely from pot and add vegan butter on top of potatoes. Mash until smooth and season with salt and pepper. Set aside

  6. In a separate pot bring lentils and 3 cups of broth to a boil. Reduce heat and simmer, cooking until lentils are tender, about 30 minutes.

  7. In a large saucepan, heat olive oil over medium heat with garlic and onions

  8. Sauté until lightly browned, 3-5 minutes. Add carrots, celery, rosemary, thyme, salt, pepper and remaining 2 cups of broth to pan

  9. Bring to a low boil, then reduce heat and simmer until vegetables are tender, about 20 minutes.

  10. Once both the lentils and vegetable mixture are cooked combine, combine in the saucepan and the peas, corn and tomato paste. Mix well

  11. Spread lentil mixture evenly across bottom of a greased baking dish.

  12. Spread mashed potatoes evenly on top, covering filling completely. Smooth with a spatual

  13. Sprinkle potatoes with paprika and bake for 10-15 minutes, until potatoes are lightly browned

Nutrition Info

Calories:
350
Total Fat:
7g
Saturated Fat:
1g
Cholesterol:
0mg
Sodium:
420mg
Potassium:
470mg
Total Carbohydrate:
65g
Dietary Fiber:
10g
Sugar:
8g
Protein:
16g
Calcium:
4%
Iron:
20%