This recipe from Running on Real Food (linked below) is the perfect dinner for a chilly winter night in. It’s loaded with veggies, hearty, and full of flavor.
3 cups finely chopped white or crimini mushrooms
1 medium onion, diced
3 cloves garlic
1 tbsp fresh thyme chopped or 1 tsp dry
1 tbsp fresh rosemary chopped or 1 tsp dry
1 cup frozen peas
1 cup frozen corn
3 stalks celery chopped (2 cups)
3 carrots, chopped small
1 cup dry lentils (2 cups cooked)
1/4 cup tamari or soy sauce
2 tablespoons tomato paste
1 cup vegetable stock
2 tablespoons all-purpose flour
For the Potato Topping
4 large yellow flesh potato, peeled and chopped (1175 g)
1/2 cup unsweetened plant milk
1 tsp garlic powder
Salt & pepper to taste
In a medium pot place 1 cup of dried lentils with 3 cups of water, and a pinch of salt. Cook for 15 minutes over medium heat until lentils are tender, once cooked, drain off the water and reserve for later.
Put peeled potatoes in a large pot and cover with water, bring to a boil and cook until potatoes are tender to the touch. Once cooked, strain off excess water, add plant milk, and seasoning. Using a potato masher, mash potatoes until smooth in texture, reserve for later.
Preheat oven to 350 F.
Over medium, saute the chopped mushrooms, onions, garlic, celery, carrots, and fresh herbs until soft for roughly about 2-3 minutes. Once the vegetables are softened, sprinkle 2 tbsp of all purpose flour and stir together.
Add the tomato paste, tamari and vegetable stock, stir well and bring to a simmer.
Fold in the cooked lentils from earlier along with the corn and peas.
Taste for seasoning and adjust if needed with salt and pepper. Cook for a few more minutes until the sauce thickens slightly.
Place lentil mixture into a 9x13in baking dish, top with mashed potato mixture from earlier and smooth until you have an even layer of mashed potatoes covering the lentils.
Place the dish on a baking tray (prevents a mess in case of any spillage) and bake uncovered for 25 – 30 mins at 350 degrees F.
Optional: broil for 1-2 minutes to achieve more browning and crispiness on top.
Let cool for 5-10 minutes before serving. The longer it sits, the more it will thicken.