Ingredients
Scale
- 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 Plant-Based Milk, unsweetened
- 4 tablespoons Vegan Butter
- 2 tablespoons Nutritional Yeast (optional)
- Salt and White Pepper, to taste
Instructions
- Rinse the lentils under cold water and set them aside.
- Sauté the onions and garlic in a large pot with olive oil over medium heat until the onions are translucent.
- Add the carrots, celery, and mushrooms to the pot, stirring occasionally until they begin to soften.
- Stir in the tomato paste, thyme, rosemary, and lentils, then pour in the vegetable broth and red wine (if using).
- Bring to a boil, then reduce the heat to a simmer. Cover and let cook for about 25-30 minutes, or until lentils are tender.
- Add the peas and corn to the potato-lentil mixture, along with soy sauce or tamari. Season with salt and pepper as needed.
- Meanwhile, boil the potatoes in another pot until tender, about 15-20 minutes. Drain and return to the pot.
- Mash the potatoes with plant-based milk and vegan butter, adding nutritional yeast if desired. Season with salt and white pepper.
- Preheat your oven to 400°F (200°C).
- Spread the lentil mixture in an even layer in a baking dish, then top generously with the mashed potatoes.
- Bake for 20-25 minutes until the top is slightly golden and heated through.
Notes
Use dried lentils for a firmer texture and customize with your favorite vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan, Gluten-Free