NUTRITION

SERVINGS

INGREDIENTS

1 cup cooked brown lentils

0.5 cup cauliflower florets

0.5 cup diced turnip

0.75 cup non-fat Greek yogurt

3 tbsp nutritional yeast

0.25 cup diced yellow onion

0.25 cup diced carrots

1 tsp extra virgin olive oil

1 tbsp tomato paste

0.25 cup low-sodium vegetable broth

0.25 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat oven to 400°F.

• 2

  Steam the cauliflower florets and diced turnip until very soft, about 10-12 minutes.

• 3

  In a medium skillet, heat the olive oil over medium heat and sauté the diced yellow onion and diced carrots until softened.

• 4

  Stir in the cooked brown lentils, tomato paste, dried thyme, sea salt, black pepper, and low-sodium vegetable broth.

• 5

  Simmer the lentil mixture for 5 minutes until the liquid has reduced into a thick, savory gravy.

• 6

  Transfer the steamed cauliflower and turnip to a bowl; add the non-fat Greek yogurt and nutritional yeast, then mash until smooth and creamy.

• 7

  Pour the lentil filling into a small oven-safe baking dish and spread the root vegetable mash evenly over the top.

• 8

  Bake for 15-20 minutes until the edges are bubbling and the top develops a beautiful golden-baked crust.