Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 cup green or brown lentils, rinsed
- 4 cups vegetable broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 2 pounds potatoes, peeled and quartered
- 1/2 cup plant-based milk
- 2 tablespoons plant-based butter
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- Stir in minced garlic and cook for 1 minute more until fragrant.
- Add rinsed lentils, vegetable broth, diced tomatoes, thyme, and rosemary to the pot. Bring to a simmer, then reduce heat, cover, and cook for 25-30 minutes, or until lentils are tender.
- While the lentils are cooking, boil potatoes in a separate pot of salted water until very tender, about 15-20 minutes. Drain well.
- Mash the cooked potatoes with plant-based milk and plant-based butter until smooth. Season with salt and pepper to taste.
- Once lentils are tender, stir in frozen peas and corn. Cook for 2-3 minutes until heated through. Season the lentil mixture with salt and pepper to taste.
- Preheat oven to 375°F (190°C).
- Pour the lentil and vegetable mixture into a 9×13 inch baking dish.
- Spread the mashed potatoes evenly over the lentil mixture. You can create decorative patterns with a fork if desired.
- Bake for 25-30 minutes, or until the topping is lightly golden brown and the filling is bubbling.
- Let stand for 5-10 minutes before serving.
Notes
- For a richer flavor, you can add a splash of soy sauce or Worcestershire sauce (ensure it’s vegetarian) to the lentil mixture.
- Feel free to add other vegetables like mushrooms or spinach to the filling.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
- This dish freezes well. Cool completely before freezing in an airtight container for up to 3 months.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 450
- Sugar: 9g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg