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Ingredients
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 1/2 cups uncooked brown or green lentils, rinsed and drained
- 4 cups vegetable stock OR water with 1-3 teaspoons McKay's Chicken or Beef seasoning, to taste
- 2 teaspoons fresh thyme or 1 tsp dried thyme
- 1 10 oz bag frozen mixed veggies: peas, carrots, green beans and corn
- Mashed potatoes
Instructions
- Preheat oven to 425 degrees F and lightly grease a 2-quart baking dish (or comparable sized dish, such as 9x13 pan. An 8x8 won’t fit it all but close!).
- In a large saucepan over medium heat, add onions and garlic, a pinch each salt and pepper, lentils, stock, thyme and stir. Bring to a low boil, then reduce heat to simmer. Continue cooking until lentils are tender (35-40 minutes).
- In the last 10 minutes of cooking, add the frozen veggies, stir, and cover to meld the flavors together.
- OPTIONAL: To thicken the mixture, add 2-3 Tbsp mashed potatoes and stir. Alternatively, scoop out 1/2 of the mixture and whisk in 2 Tbsp cornstarch or arrowroot powder and whisk. Return to the pan and whisk to thicken.
- Taste and adjust seasonings as needed. Then transfer to your prepared oven-safe baking dish and carefully top with mashed potatoes. Smooth down with a spoon or fork and season with another crack of pepper and a little sea salt.
- Place on a baking sheet to catch overflow and bake at 425 for 10-15 minutes, or until the mashers are lightly browned on top.
- Let cool briefly before serving. The longer it sits, the more it will thicken. Let cool completely before covering, and then store in the fridge for up to a few days. Reheats well in the microwave.
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