Ingredients
- 1 cup green lentils
- 2 bay leaves
- 1 garlic clove
- 2 pounds russet potatoes, cubed
- 1 c. unsweetened almond milk (recommended brand, Silk)
- 1 T. nutritional yeast (recommended brand, Braggs)
- 1-16 oz. bag frozen peas, corn, and carrots
- ½ onion (about 6 oz. piece – do not chop)
- 1 T. egg substitute + 3 T. water combined (recommended brand, Bob’s Red Mill)
- Paprika
- 1 cup chopped flat leaf parsley
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Directions
Lentils:
- Run lentils under running water and check for small stones or other particles – these are rare, but worth checking for. Plus, rinsing the lentils gets some of the anti-nutrients off.
- Bring 3 cups water to boil. Once boiling, add 1 T. salt, the onion half, 1 garlic clove, bay leaves, and lentils.
- Bring heat to a low boil; cook an additional 25-30 minutes until lentils are tender. Most of the water will be absorbed. Drain any remaining liquid and set aside.
Potatoes:
- While cooking lentils, bring water to boil in large pot.
- Add potatoes and bring to slow boil, cooking until soft enough to mash about 12 minutes. Mash with 1 cup unsweetened almond milk, nutritional yeast, and egg substitute mixture.
- Add salt and pepper to taste.
Vegetables:
- Cook vegetables according to package directions. Add salt and pepper to taste.
Assembly:
- Add lentils to bottom of casserole dish, spread evenly to cover bottom.
- Add vegetables on top, spread evenly to cover lentils.
- Add mashed potatoes on top, spread evenly to cover top of dish.
- Sprinkle with paprika and place about 6 inches under oven broiler until potatoes start to feel slightly crisp to the touch.
- Remove from oven. Top with chopped parsley and serve.
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