NUTRITION

SERVINGS

INGREDIENTS

0.5 cup cooked brown lentils

0.25 cup low-fat cottage cheese

0.25 cup non-fat Greek yogurt

2 tbsp nutritional yeast

1.5 cup cauliflower florets

0.5 cup frozen green peas

1 cup sliced cremini mushrooms

0.5 cup diced carrots

0.5 cup diced yellow onion

1 tbsp tomato paste

0.5 cup vegetable broth

0.5 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried thyme

0.25 tsp garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Steam the cauliflower florets until they are very tender, about 10-12 minutes.

• 3

  While cauliflower steams, heat olive oil in a large skillet over medium heat. Add the diced onion, carrots, and mushrooms, sautéing until the vegetables are softened and the mushrooms have released their moisture.

• 4

  Stir the tomato paste, dried thyme, garlic powder, sea salt, and black pepper into the skillet, cooking for 1 minute to wake up the spices.

• 5

  Add the cooked lentils, frozen peas, and vegetable broth to the skillet. Simmer for 5-7 minutes until the liquid has reduced and formed a thick gravy.

• 6

  In a high-speed blender or food processor, combine the steamed cauliflower, cottage cheese, Greek yogurt, and nutritional yeast. Blend until the mixture is completely smooth and velvety.

• 7

  Transfer the lentil and vegetable mixture into an 8x8 inch baking dish, spreading it into an even layer.

• 8

  Spoon the cauliflower mash over the lentils and smooth the top with a spatula.

• 9

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