Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1 large onion, chopped (about 1 cup, 150g)
  • 2 carrots, chopped (about 1 cup, 120g)
  • 2 celery stalks, chopped (about 1 cup, 100g)
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1 bay leaf
  • 1 cup brown or green lentils, rinsed (200g)
  • 4 cups vegetable broth (1 liter)
  • 1 (14.5 oz) can diced tomatoes, undrained (400g)
  • 2 tbsp tomato paste (30 ml)
  • 1 tbsp Worcestershire sauce (vegetarian/vegan if needed) (15 ml)
  • Salt and pepper to taste
  • 1 cup frozen peas (150g)
  • 3 lbs potatoes, peeled and quartered (1.4 kg)
  • 1/2 cup milk (or plant-based milk) (120 ml)
  • 4 tbsp butter (or vegan butter), softened (60g)
  • 2 cloves garlic, minced
  • 1 tbsp fresh rosemary, chopped
  • Salt and pepper to taste
  • 2 tbsp grated Parmesan cheese (optional - omit for vegan)

Instructions:

  1. Sauté onion, carrots, and celery in olive oil until softened. Add garlic, thyme, rosemary, and bay leaf. Cook briefly.
  2. Add lentils, broth, diced tomatoes, tomato paste, and Worcestershire sauce. Bring to a boil, then reduce heat and simmer until lentils are tender (about 30 minutes).
  3. Stir in frozen peas. Season with salt and pepper to taste. Remove bay leaf.
  4. Boil potatoes until tender. Drain and return to the pot.
  5. Mash potatoes with milk, butter, garlic, and rosemary until smooth and creamy. Season with salt and pepper to taste. Stir in Parmesan cheese (if using).
  6. Pour lentil filling into the baking dish. Spread mashed potato evenly over the top.
  7. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the top is golden brown and bubbly. A delicious recipe for seasonal meal planning winter.
  8. Let cool slightly before serving.