Ingredients :

• 2 lbs Russet potatoes, peeled and chopped
• 4 tbsp unsalted butter
• 1/2 cup warm milk
• 1 tbsp olive oil
• 1 yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1.5 cups dry brown lentils, rinsed
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1/2 cup frozen peas
• 1/2 cup frozen corn
• Salt and black pepper to taste

Method :

1. Boil the potatoes in salted water for 15 minutes until tender, then drain.
2. Mash the potatoes with butter, milk, salt, and pepper until smooth and creamy.
3. Heat olive oil in a large skillet over medium heat, then sauté onions, carrots, and celery for 5 minutes.
4. Stir in minced garlic, tomato paste, and dried thyme, then cook for 1 minute.
5. Add dry lentils and vegetable broth, bring to a boil, then simmer covered for 25 minutes until lentils are tender.
6. Stir in the frozen peas and corn, then season with salt and pepper to taste.
7. Transfer the lentil mixture to a 9×13 inch baking dish and spread the mashed potatoes evenly on top.
8. Bake at 400°F (200°C) for 20 minutes until the potato topping is lightly golden and bubbling.

Recipe Notes :

Chef Pro Tip: Mash the potatoes while they are hot for the creamiest texture. Variation: Add grated vegan cheddar cheese on top of the potatoes before baking for a savory twist. Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.