NUTRITION

SERVINGS

INGREDIENTS

0.75 cup cooked brown lentils

2 cup cremini mushrooms

0.5 tsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

1 tbsp tomato paste

0.5 cup low-sodium vegetable broth

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

0.5 medium russet potato

0.38 cup nonfat plain Greek yogurt

1 tbsp nutritional yeast

PREPARATION

• 1

  Place the cubed russet potato in a pot of water, bring to a boil, and cook for 12-15 minutes until tender.

• 2

  While the potato cooks, heat the olive oil in a large skillet over medium heat and sauté the mushrooms and onions until they are browned and fragrant.

• 3

  Stir in the minced garlic, tomato paste, and dried thyme, cooking for 1 minute until the paste darkens slightly.

• 4

  Add the cooked lentils and vegetable broth to the skillet, then simmer for 5-7 minutes until the sauce thickens and coats the lentils.

• 5

  Drain the potato and return it to the pot, mashing it thoroughly with the Greek yogurt and nutritional yeast until smooth.

• 6

  Season both the ragout and the mashed potatoes with sea salt and black pepper before serving the ragout over the warm mash.