• 25
    min
    Prep Time
  • 60
    min
    Cook Time
  • 85
    min
    Ready in

  • per
    Yield
  • 400
    cal
    Calories
  • User Review:
    0
  • User Rating:
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Recipe Overview

  • Author’s name:Vegor
  • Recipe type:Main Dish
  • Allergens:gluten-free,nut-free
  • Seasons:fall,winter
  • Cuisines:
  • Courses:dairyfree,quickeasy,savorymuffins

Recipe Description

A comforting, hearty dish with a flavorful lentil and vegetable filling, topped with creamy mashed potatoes. Perfect for chilly evenings and sharing with family and friends.

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 3 carrots, diced
  • 2 stalks celery, diced
  • 1 cup brown lentils
  • 3 cups vegetable broth
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • 2 tablespoons tomato paste
  • 1 cup frozen peas
  • 2 pounds potatoes, peeled and quartered
  • 1/4 cup vegan butter
  • 1/2 cup unsweetened almond milk
  • Salt and pepper to taste

Steps:

  1. Preheat the oven to 400°F (200°C).
  2. In a large pan, heat olive oil over medium heat. Add the onion and garlic, and sauté until soft.
  3. Add the carrots, celery, and cook for 5 minutes. Stir in the lentils, vegetable broth, thyme, rosemary, and tomato paste.
  4. Bring to a boil, then reduce the heat and simmer for 25 minutes, or until the lentils are soft.
  5. Stir in the frozen peas and cook for another 5 minutes. Season with salt and pepper to taste.
  7. Add the vegan butter and almond milk to the potatoes and mash until smooth. Season with salt and pepper to taste.
  8. Spread the lentil mixture in an oven-proof dish. Top with the mashed potatoes and smooth with a spoon.
  9. Bake for 25 minutes, or until the top is golden. Let it stand for 5 minutes before serving.

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Vegor “The scientist”

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