NUTRITION

SERVINGS

INGREDIENTS

1 cup cooked brown lentils

0.5 cup nonfat plain Greek yogurt

0.5 medium Yukon gold potato

0.5 cup sliced cremini mushrooms

0.25 cup frozen peas

0.25 cup diced carrots

0.25 cup diced yellow onion

1 tsp minced garlic

1 tbsp tomato paste

0.5 cup vegetable broth

1 tbsp nutritional yeast

1 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Peel and chop the potato into small cubes, then boil in water until tender, about 10-12 minutes.

• 2

  Drain the potato and mash it thoroughly with the Greek yogurt and nutritional yeast until smooth and creamy.

• 3

  In a large skillet, sauté the onion, carrots, and mushrooms with a splash of vegetable broth over medium heat until the vegetables soften.

• 4

  Stir in the minced garlic, tomato paste, dried thyme, sea salt, and black pepper, cooking for 1 minute until fragrant.

• 5

  Add the cooked lentils, frozen peas, and the remaining vegetable broth to the skillet, simmering for 5 minutes until the sauce thickens.

• 6

  Transfer the lentil and vegetable mixture into a small oven-safe baking dish or individual ramekin.

• 7

  Spread the potato mash evenly over the top of the lentil mixture, using a fork to create small peaks for texture.

• 8

  Place the dish under the broiler for 5-7 minutes, watching closely until the potato topping is lightly browned and crisp.