Recipe By Debbie Zimmerman with PhytoFit
1 cup brown lentils, rinsed
5 cups vegetable broth, divided
6 cups chopped golden potatoes
1/4 cup nutritional yeast
3/4 cup plant-based milk
1/4- 1/3 cup chopped garlic, divided
4 carrots, sliced
4 stalks of celery, chopped
2 cups English peas
1 large onion chopped
2 cups mushrooms, sliced
1/4 cup tomato paste
1/4 cup whole wheat flour) or 3 tablespoons of cornstarch)
1/4 cup chopped parsley
1 tablespoon dried thyme
1 tablespoon Mrs. DASH Garlic & Herbs salt-free seasoning
1/4 cup balsamic vinegar
1 teaspoon freshly grated nutmeg
Rinse the lentils; boil as directed in 2 cups of vegetable broth until tender.
In the meantime, boil potatoes in water until tender. Once cooked, drain the water and place in a bowl. Add nutritional yeast, 2 tablespoons of garlic and half of the plant-based milk. Using a potato masher, mash the potatoes until smooth adding more milk as needed.
In a large skillet, sweat the onions and carrots 8-10 minutes. Add celery, peas, and mushrooms; bring to a simmer. Add garlic and cook for an additional minute.
Stir 2 cups of vegetable broth and in the remaining ingredients. Cook until the vegetables are tender and the mixture is thickened, about 8-10 minutes.
Remove from the heat and fold in cooked lentils.
Pour vegetable mixture into a 9" x 13" baking dish.
Spoon the mashed potato mixture evenly on top of the vegetables.
Bake at 350F for 20 minutes or until well heated. Broil the last 5 minutes to brown the top.
Enjoy! (This makes great leftovers too!)
Debbie is the founder of PhytoFit, LLC; her mission is to teach the benefits of a whole food, plant-based lifestyle for optimal health and wellbeing.
From the corporate client to individuals, Debbie motivates her audience to make lifestyle modifications to prevent and reverse chronic diseases.
Learn more at PhytoFit, LLC | Lakeland, FL (phyto-fit.life)