NUTRITION

SERVINGS

INGREDIENTS

0.75 cups cooked brown lentils

0.5 cup non-fat Greek yogurt

0.25 medium Yukon gold potato

0.25 cup frozen peas

0.5 cup carrots

0.5 cup onion

3 tbsp nutritional yeast

1 tbsp tomato paste

1 tbsp tamari

0.5 tsp dried thyme

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup vegetable broth

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Peel and chop the Yukon gold potato into small chunks, then boil in a pot of salted water until tender, about 12-15 minutes.

• 3

  While the potato cooks, finely dice the carrots and onion.

• 4

  In a large skillet, sauté the carrots and onion with a splash of water or vegetable broth over medium heat until they begin to soften.

• 5

  Stir in the cooked lentils, frozen peas, tomato paste, tamari, dried thyme, and the remaining vegetable broth.

• 6

  Simmer the lentil mixture for 5 minutes, allowing the liquid to reduce and form a thick, savory gravy.

• 7

  Drain the cooked potatoes and return them to the pot.

• 8

  Add the Greek yogurt, nutritional yeast, and garlic powder to the potatoes, mashing until the mixture is smooth and creamy.

• 9

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

• 10

  Top the filling with the potato mash, using a fork to create textured ridges across the surface.

• 11

  Bake for 15-20 minutes until the filling is bubbling and the potato topping is lightly browned and crisp on the edges.

• 12

  Season with sea salt and black pepper before serving hot.