Lentil Casserole (themisfitbaker)

 

Lentil Filling

2 T olive oil
1 medium onion
3 garlic cloves, minced
1 T chili powder
1 c dry brown lentils
1/3 c dry red lentils
1 19oz can diced tomatoes (do not drain)
2 c hot water
1 T Bragg Liquid Aminos (or soy sauce)
2 c frozen mixed vegetables (corn, peas, green beans)
1/4 c Nutritional Yeast

In a large pot, heat oil over medium heat. Add onion and saute until translucent. Stir in garlic and chili powder and cook for 1 minute. Add brown lentils, red lentils, tomatoes with juice and Bragg liquid aminos. Bring to a boil, then reduce the heat to medium-low. Simmer partially covered, for 30 min or until the lentils are tender and most of the liquid has been absorbed (stir occasionally). Remove from heat and stir in the frozen vegetables and nutritional yeast. Pre heat oven to 375° F and lightly oil a 2.5 qt casserole dish. Scoop the lentil mix into the prepared casserole dish and cover with mashed potatoes (it’s best to start the potatoes around the edges and work your way in. This prevents the filling from squishing up the sides of the dish.). Bake for 30 min or until golden and bubbly. Allow the casserole to rest for 10 – 15 min before serving. Makes 6 servings.

Mashed Potato Topping

3 lbs Russet potatoes, peeled and diced
2 T olive oil
1/3 c non-dairy milk
1/2 t garlic powder
1/2 t salt or to taste

Place potatoes into a large pot and cover them with water. Bring to a boil and cook until tender (approx 12 min). Drain potatoes and return them to the pot. Coarsely mash, then add the oil, milk, garlic powder and salt. Mash well.

 

 

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