Ingredients
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1 tablespoon extra-virgin olive oil
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2 cups chopped fresh button mushrooms
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2 cups chopped yellow onions
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1 cup chopped carrots
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1 tablespoon minced garlic
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1 (15 ounce) can no-salt-added crushed tomatoes
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4 cups low-sodium vegetable broth
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1 ½ cups dried brown or green lentils, rinsed
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1 tablespoon chopped fresh thyme
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2 teaspoons chopped fresh rosemary
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1 teaspoon salt, divided
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1 teaspoon ground pepper, divided
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2 pounds Yukon Gold potatoes, peeled and quartered
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6 tablespoons vegan butter (such as Earth Balance)
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2 tablespoons chopped fresh chives
Directions
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Preheat oven to 350 degrees F. Heat oil in a large, heavy pot over medium-high heat. Add mushrooms, onions, carrots and garlic; cook, stirring often, until the vegetables are slightly softened, about 5 minutes. Add tomatoes, broth, lentils, thyme, rosemary and 1/2 teaspoon each salt and pepper. Bring to a boil over medium-high heat; cover and reduce heat to medium-low. Cook, stirring occasionally, until the lentils are tender, about 35 minutes.
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Meanwhile, place potatoes in another large pot; add cold water to cover by 1 inch. Bring to a boil over high heat; reduce heat to medium-high and cook, stirring occasionally, until the potatoes are tender when pierced with a fork, about 15 minutes. Drain the potatoes and return to the pot. Add vegan butter and the remaining 1/2 teaspoon salt; mash with a potato masher until smooth.
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Transfer the lentil mixture to a 9-by-13-inch baking dish. Top with the mashed potatoes, spreading them over the lentil mixture in an even layer. Sprinkle with the remaining 1/2 teaspoon pepper. Bake until lightly browned and bubbly, about 20 minutes. Switch oven to broil (do not remove the casserole from the oven); broil until the top is golden, about 5 minutes. Sprinkle with chives.
Tips
To make ahead: Refrigerate in an airtight container for up to 4 days or freeze for up to 1 month.
Nutrition Facts (per serving)
463 | Calories |
12g | Fat |
73g | Carbs |
18g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Serving Size about 2 cups | |
Calories 463 | |
% Daily Value * | |
Total Carbohydrate 73g | 26% |
Dietary Fiber 17g | 60% |
Total Sugars 13g | |
Protein 18g | 36% |
Total Fat 12g | 16% |
Saturated Fat 3g | 15% |
Vitamin A 4732IU | 95% |
Vitamin C 24mg | 27% |
Folate 284mcg | 71% |
Sodium 656mg | 29% |
Calcium 66mg | 5% |
Iron 7mg | 38% |
Magnesium 91mg | 22% |
Potassium 1414mg | 30% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.