Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large onion, chopped (approx. 1 cup/150g)
  • 2 carrots, chopped (approx. 1 cup/120g)
  • 2 celery stalks, chopped (approx. 1 cup/100g)
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 cup brown lentils, rinsed (200g)
  • 4 cups vegetable broth (950ml)
  • 1 (14.5 ounce) can diced tomatoes, undrained (400g)
  • 2 tablespoons tomato paste (30g)
  • 1 tablespoon Worcestershire sauce (vegan option: soy sauce or tamari) (15ml)
  • 1 cup frozen peas (120g)
  • Salt and black pepper to taste
  • 2.5 pounds russet potatoes, peeled and quartered (approx. 1.1 kg)
  • 1/2 cup milk (or plant-based milk alternative) (120ml)
  • 4 tablespoons unsalted butter (or vegan butter) (55g)
  • Salt and black pepper to taste
  • Optional: 1/4 cup grated Parmesan cheese (omit for vegan version) (25g)

Instructions:

  1. Heat olive oil in a large pot. Add onion, carrots, and celery and sauté until softened. Stir in garlic, thyme, and rosemary and cook until fragrant.
  2. Add lentils, vegetable broth, diced tomatoes, tomato paste, and Worcestershire sauce (or soy sauce). Bring to a boil, then reduce heat and simmer, covered, until lentils are tender (about 30-40 minutes). Stir occasionally, adding more broth if needed.
  3. While lentils are simmering, boil potatoes until tender. Drain well.
  4. Return potatoes to the pot. Add milk (or plant-based milk), butter (or vegan butter), salt, pepper, and optional Parmesan cheese. Mash until smooth and creamy.
  5. Stir in frozen peas into the lentil mixture. Pour the lentil mixture into the baking dish. Spread mashed potatoes evenly over the top. Bake in a preheated oven at 375°F (190°C) until heated through and the potato topping is lightly golden brown (about 20 minutes). Let stand for 5-10 minutes before serving.