Ingredients
1 1/2 cups brown lentils, rinsed
1 tablespoon olive oil
1 medium onion, finely chopped
2 celery stalks, chopped
1 medium carrot, diced
2 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 1/2 cups vegetable broth
1 cup frozen peas
Salt and black pepper to taste
3 cups cooked and mashed potatoes
2 tablespoons coconut milk
1 tablespoon vegan butter
1 tablespoon nutritional yeast
Fresh chives, chopped (for garnish)
Instructions
Preheat oven to 375°F (190°C)
Heat olive oil in a large skillet over medium heat. Add onion, celery, and carrot, and sauté for 5 minutes until softened.
Add garlic and cook for 1 minute until fragrant.
Stir in tomato paste, smoked paprika, thyme, and rosemary. Cook for 2 minutes to deepen the flavor.
Add vegetable broth and bring to a simmer. Stir in lentils and let them simmer for 5 minutes.
Reduce heat and cook for 25 minutes or until lentils are tender. Add frozen peas and continue cooking for 5 more minutes.
Season with salt and pepper.
In a separate bowl, mix mashed potatoes with coconut milk, vegan butter, nutritional yeast, salt, and pepper until smooth and creamy.
Transfer the lentil mixture into a 9×13-inch baking dish. Spread the mashed potatoes over the top, smoothing them out with a spatula.
Bake for 25 minutes, or until the top is golden and slightly crunchy.
Garnish with fresh chives before serving.
Notes
Make sure lentils are fully cooked before layering under the mashed potatoes.
For a richer flavor, use a roasted vegetable broth.
The leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for 2-3 months.
- Prep Time: 20
- Cook Time: 50
- Category: Cozy Chicken
- Method: Baking
- Cuisine: British-inspired
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 3g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 0mg