NUTRITION

SERVINGS

INGREDIENTS

1.5 cups cooked brown lentils

0.5 cup cooked green peas

1 cup cauliflower florets

0.25 cup chopped parsnips

3 tbsp nutritional yeast

0.5 cup vegetable broth

1 tbsp tomato paste

0.5 cup diced yellow onion

0.5 cup diced carrots

1 tsp dried thyme

1 tsp dried rosemary

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp garlic powder

PREPARATION

• 1

  Place the cauliflower florets and chopped parsnips in a pot of boiling water and cook for 12-15 minutes until very soft.

• 2

  While the vegetables boil, heat a large non-stick skillet over medium heat and add the diced onion and carrots with a splash of the vegetable broth to prevent sticking.

• 3

  Sauté the vegetables for 5-7 minutes until softened, then stir in the tomato paste, dried thyme, and dried rosemary, cooking for another minute until fragrant.

• 4

  Add the cooked lentils, green peas, and the remaining vegetable broth to the skillet. Simmer for 5 minutes until the liquid has slightly reduced and thickened into a light gravy.

• 5

  Drain the boiled cauliflower and parsnips thoroughly. Transfer them to a bowl and mash with the nutritional yeast, garlic powder, sea salt, and black pepper until smooth and velvety.

• 6

  Transfer the lentil and vegetable mixture into a small oven-safe baking dish, spreading it into an even layer.

• 7

  Spread the cauliflower-parsnip mash over the top of the lentils, using a fork to create small peaks that will brown in the oven.

• 8

  Place the dish under the broiler for 3-5 minutes, watching closely, until the top is golden brown and slightly crisp.