By Brady Starr
Preheat your oven to 400°F (200°C).
In a pan, heat olive oil over medium heat. Add the chopped onion and sauté until soft and translucent.
Add the mixed root vegetables and thyme to the pan. Cook for about 10 minutes, stirring occasionally, until the vegetables begin to soften and brown slightly.
Add the cooked lentils and 1 cup of vegetable stock to the pan. Season with salt and pepper. Let it simmer for 5-7 minutes until the vegetables are just tender and the liquid has reduced slightly.
Meanwhile, boil the potatoes in a pot of salted water until tender, approximately 15 minutes. Drain and return them to the pot.
Mash the potatoes with butter and milk until smooth. Season with salt and pepper to taste.
Transfer the lentil and vegetable mixture to a baking dish and spread evenly.
Top with the mashed potato, spreading it evenly over the top. Use a fork to create some texture on the surface.
Bake in the preheated oven for 25-30 minutes, or until the mashed potato topping is golden brown and slightly crispy.
Allow to cool for a few minutes before serving. Garnish with a sprig of thyme if desired.
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This Vegetarian Dinner Main Course recipe is ready in 1 hour and features cooked lentils, potatoes (for mash), mixed root vegetables (such as carrots, parsnips) and other delicious ingredients. Contains 320 calories total.
Preheat your oven to 400°F (200°C).
In a pan, heat olive oil over medium heat. Add the chopped onion and sauté until soft and translucent.
Add the mixed root vegetables and thyme to the pan. Cook for about 10 minutes, stirring occasionally, until the vegetables begin to soften and brown slightly.
Add the cooked lentils and 1 cup of vegetable stock to the pan. Season with salt and pepper. Let it simmer for 5-7 minutes until the vegetables are just tender and the liquid has reduced slightly.
Meanwhile, boil the potatoes in a pot of salted water until tender, approximately 15 minutes. Drain and return them to the pot.
Mash the potatoes with butter and milk until smooth. Season with salt and pepper to taste.
Transfer the lentil and vegetable mixture to a baking dish and spread evenly.
Top with the mashed potato, spreading it evenly over the top. Use a fork to create some texture on the surface.
Bake in the preheated oven for 25-30 minutes, or until the mashed potato topping is golden brown and slightly crispy.
Allow to cool for a few minutes before serving. Garnish with a sprig of thyme if desired.
Calories per Serving: 320
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