NUTRITION

SERVINGS

INGREDIENTS

0.5 cup cooked brown lentils

0.5 cup frozen green peas

0.5 cup yellow onion

0.5 cup carrots

2 cloves garlic

1 tbsp tomato paste

0.5 cup vegetable broth

1 tsp dried thyme

1 tsp dried rosemary

0.5 tsp sea salt

0.25 tsp black pepper

3 tbsp nutritional yeast

1 cup cauliflower florets

0.5 cup russet potato

0.5 cup non-fat Greek yogurt

0 tsp olive oil

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Place the cauliflower florets and diced potato in a pot of boiling water and cook until very tender, about 12-15 minutes.

• 3

  While the vegetables boil, heat the olive oil in a large skillet over medium heat and sauté the onion, carrots, and garlic until softened.

• 4

  Stir the tomato paste, dried thyme, and dried rosemary into the skillet, cooking for 1 minute to release the aromatics.

• 5

  Add the cooked lentils, frozen peas, and vegetable broth to the skillet; season with half the salt and pepper, then simmer for 5 minutes until the liquid is slightly reduced.

• 6

  Drain the boiled cauliflower and potato, then mash them thoroughly with the Greek yogurt, nutritional yeast, and the remaining salt and pepper until smooth.

• 7

  Transfer the lentil and vegetable mixture into a small baking dish, spreading it into an even layer.

• 8

  Spread the cauliflower-potato mash over the top of the lentils, using a fork to create small peaks for extra browning.

• 9

  Bake for 20 minutes, or until the filling is bubbling and the topping has developed a beautiful golden-brown crust.