Rich mushroom-lentil filling under golden olive-oil mash

$1.89/serving$1.91at the cheapest of your stores this week · 9 ingredients on sale

Ingredients

• lentils (green or brown)3/4 cup dry
• russet potato3 large
• cremini mushroom1 tray
• carrot2 ea
• yellow onion1 ea
• garlic3 cloves
• vegetable stock2½ cups
• on the vine tomato2 ea
• thyme leaves1 tsp
• olive oil3 tbsp

Method

1Simmer the lentils

• •Heat the oven to 400F.
• •Rinse the lentils.
• •Simmer them in the vegetable stock 20 to 25 minutes until tender but not mushy.

2Boil the potatoes

• •Meanwhile, peel the potatoes and cut them into 1 inch chunks.
• •Add them to a pot of cold salted water and bring to a boil.
• •Cook 12 to 15 minutes until a fork slides in easily.
• •Drain, then mash with 2 tbsp of the olive oil until smooth.
• •Season the mash to taste with salt.

3Cook the filling

• •Finely chop the mushrooms, carrots and onion.
• •Heat the remaining olive oil in a large oven-safe pan over medium-high heat.
• •Cook the vegetables 6 to 8 minutes until browned and softened.
• •Add the minced garlic and thyme and cook 1 minute.
• •Chop the tomatoes and stir them in.
• •Add the lentils with their remaining liquid and simmer 3 minutes until thick and gravy-like.
• •Season to taste.

4Bake

• •Spread the mash over the filling and rough up the top with a fork.
• •Bake 20 minutes until the peaks are golden and the filling bubbles at the edges.

5Plate

• •Rest 5 minutes so the filling sets.
• •Scoop generous portions onto two plates.