Ingredients
Scale
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups mixed vegetables (carrots, peas, corn, spinach)
- 1 can lentils, drained and rinsed
- 2 cups vegetable broth
- 2 tablespoons cornflour
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary
- 4 large Russet or Yukon Gold potatoes, peeled
- 4 tablespoons butter
- 1/2 cup milk
- Salt and pepper to taste
- Fresh parsley or basil for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- Sauté the diced onion and minced garlic in a pan until tender.
- Add the mixed vegetables and cook for a few more minutes.
- Stir in the lentils, vegetable broth, cornflour, thyme, and rosemary; simmer until thickened.
- Boil the peeled potatoes until tender, then mash them with butter, milk, salt, and pepper.
- Layer the vegetable mixture in a baking dish and top with the mashed potatoes.
- Bake in the oven for about 25-30 minutes, or until heated through and golden on top.
Notes
For the creamiest texture, let the mashed potatoes sit briefly after boiling to release excess steam before mashing.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 15mg