Ingredients
- 1 cup dried brown or green lentils
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1/2 cup red wine (optional)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- 1 cup frozen peas
- 1 cup corn kernels (frozen or canned)
- 1 tablespoon soy sauce or tamari
- Salt and black pepper to taste
- 4 lbs russet potatoes, peeled and quartered
- 1 cup unsweetened plant-based milk
- 4 tablespoons vegan butter
- 2 tablespoons nutritional yeast (optional)
- Salt and white pepper to taste
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Instructions
- Preheat the oven to 400°F (200°C).
- Rinse the lentils in cold water.
- In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until translucent (about 5 minutes).
- Add carrots and celery, sauté for another 5 minutes.
- Add sliced mushrooms and minced garlic; stir well.
- Stir in tomato paste, red wine (if using), thyme, rosemary, and bay leaf. Simmer for 2 minutes.
- Add the rinsed lentils and vegetable broth. Bring to a boil, then simmer for 25-30 minutes until lentils are tender.
- Add peas and corn, season with soy sauce, salt, and black pepper. Remove the bay leaf.
- Meanwhile, boil the peeled and quartered potatoes until fork-tender (about 15-20 minutes).
- Drain potatoes, then mash with plant-based milk, vegan butter, nutritional yeast, salt, and white pepper.
- In a large baking dish, spread lentil filling evenly, top with a layer of mashed potatoes.
- Use a fork to create peaks in the mashed potatoes.
- Bake for 25 minutes or until golden brown on top.
- Let cool for a few minutes before serving.
- Scoop and enjoy!
Notes
- Feel free to customize with your favorite veggies or spices. This dish can be frozen before baking for meal prep.