Ingredients :

• 2 lbs Russet potatoes, peeled and cubed
• 2 cups cooked brown lentils
• 1 tbsp olive oil
• 1 large onion, finely diced
• 2 carrots, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 cup vegetable broth
• 1/4 cup butter
• 1/4 cup milk
• Salt and black pepper to taste

Method :

1. Boil the prepared potatoes in a large pot of salted water until tender, approximately 15 minutes.
2. Heat olive oil in a large skillet over medium heat and sauté onion, carrots, and celery until softened.
3. Stir in the minced garlic, tomato paste, and dried thyme, cooking for 2 minutes until fragrant.
4. Add the cooked lentils and vegetable broth to the skillet and simmer for 10 minutes until the liquid reduces slightly.
5. Drain the cooked potatoes and mash them thoroughly with butter and milk until smooth.
6. Transfer the lentil mixture into a 9×13 inch baking dish and spread evenly.
7. Top the lentils with the mashed potatoes, smoothing the surface with a spatula.
8. Bake at 400°F (200°C) for 20 minutes or until the potato peaks are golden brown.

Recipe Notes :

Chef Pro Tip: Use a fork to create decorative ridges on the potato topping to achieve extra crispy edges. Variation: Mix in one cup of frozen peas to the lentil base for added texture. Storage Tip: Store leftovers in an airtight container in the refrigerator for up to 4 days.