NUTRITION

SERVINGS

INGREDIENTS

0.5 cup cooked brown lentils

0.5 cup fat-free Greek yogurt

3 tbsp nutritional yeast

2 cup cauliflower florets

0.5 cup chopped parsnips

0.5 cup diced carrots

0.25 cup frozen peas

0.5 cup vegetable broth

1 tbsp tomato paste

0.5 cup diced yellow onion

2 clove garlic

0.5 tsp dried thyme

0.5 tsp dried rosemary

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Place the cauliflower florets and chopped parsnips in a steamer basket over boiling water and steam for 12-15 minutes until very tender.

• 3

  While the vegetables steam, heat a large non-stick skillet over medium heat. Add the diced onion and carrots, sautéing with a splash of water for 5 minutes until softened.

• 4

  Stir in the minced garlic, thyme, and rosemary, cooking for 1 minute until fragrant.

• 5

  Add the cooked lentils, vegetable broth, tomato paste, and frozen peas to the skillet. Simmer for 5-7 minutes until the liquid has thickened into a light gravy. Season with half of the salt and pepper.

• 6

  Transfer the steamed cauliflower and parsnips to a food processor or bowl. Add the Greek yogurt, nutritional yeast, and the remaining salt and pepper. Blend or mash until smooth and creamy.

• 7

  Pour the lentil mixture into a baking dish and spread the root vegetable mash evenly over the top.

• 8

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

• 9

  Let stand for 5 minutes before serving.