Ingredients
Scale
- 1 cup green or brown lentils
- 1 medium onion, diced
- 2 medium carrots, chopped
- 2 stalks celery, diced
- 2 cups low-sodium vegetable broth
- 3 large russet potatoes, peeled and cubed (about 4 cups)
- 2 tbsp extra virgin olive oil (1 tbsp for sautéing, 1 tbsp for mashing)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 cup frozen peas
- Salt and pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Peel and chop the potatoes into even chunks; set aside.
- Heat 1 tbsp of olive oil in a large pan over medium heat. Add diced onions and sauté until translucent (about 5 minutes). Then add carrots and celery; cook until fragrant.
- Stir in rinsed lentils and vegetable broth. Bring to a boil, then reduce heat to simmer for about 25 minutes or until lentils are tender.
- Meanwhile, boil the potato chunks in salted water until fork-tender (about 15-20 minutes). Drain and mash with the remaining olive oil, salt, and pepper until creamy.
- Once lentils are cooked, stir in frozen peas and dried herbs. Transfer mixture to a baking dish and top with mashed potatoes.
- Bake for about 25 minutes or until the top is golden brown.
Notes
- Feel free to swap in different vegetables like mushrooms or spinach for added flavor.
- To enhance the dish further, incorporate fresh herbs if available.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 328
- Sugar: 3g
- Sodium: 268mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 0mg