NUTRITION

SERVINGS

INGREDIENTS

1 cup cooked brown lentils

0.25 cup frozen peas

0.5 cup sliced mushrooms

0.25 cup diced carrots

0.25 cup diced onion

1 tsp olive oil

0.5 cup vegetable broth

1 tbsp tomato paste

0.5 tsp dried thyme

0.5 tsp dried rosemary

0.5 tsp sea salt

0.25 tsp black pepper

0.25 medium Yukon Gold potato

1 cup cauliflower florets

0.5 cup plain non-fat Greek yogurt

2 tbsp nutritional yeast

0.25 oz shredded sharp cheddar cheese

PREPARATION

• 1

  Preheat oven to 400°F.

• 2

  Boil the potato and cauliflower until tender, then drain well.

• 3

  Mash the potato and cauliflower with Greek yogurt, nutritional yeast, and half of the salt and pepper until smooth.

• 4

  In a skillet, heat olive oil over medium heat and sauté onions, carrots, and mushrooms until softened.

• 5

  Stir in the cooked lentils, peas, tomato paste, thyme, rosemary, and the remaining salt and pepper.

• 6

  Add vegetable broth and simmer for 5 minutes until the liquid reduces and the mixture thickens slightly.

• 7

  Transfer the lentil mixture to a small baking dish.

• 8

  Spread the mash evenly over the top and sprinkle with shredded cheddar cheese.

• 9

  Bake for 15-20 minutes until the topping is golden and the filling is bubbling.