Get Recipe Ingredients
Ingredients
• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, finely chopped
• 1 large carrot, peeled and diced
• 2 celery stalks, diced
• 2 garlic cloves, grated
• 2 teaspoons dried or fresh thyme leaves
• 2 cups store-bought, cooked brown lentils
• 1 tablespoon cornstarch
• 3 tablespoons soy sauce
• 2 teaspoons Worcestershire sauce
• 1 (14-ounce) can crushed tomatoes
• 1 cup vegetable stock
• 1/2 teaspoon ground black pepper
• 2 teaspoons kosher salt
• 1 cup frozen peas, thawed
• 1 (24-ounce) container store-bought mashed potatoes, warmed
• 1/4 cup grated Parmesan cheese
• Fresh Gourmet® Crispy Onions
Instructions
• Preheat oven to 400°F.
• Heat a heavy-bottom pot over medium heat.
• Add the oil followed by the onions, carrot, and celery and stir occasionally until translucent, about 6 minutes.
• Add the garlic, thyme, lentils, cornstarch, soy sauce, Worcestershire sauce, crushed tomatoes, vegetable stock, and salt and pepper and stir until well combined.
• Allow the mixture to simmer for about 8–10 minutes until thickened slightly. Stir in thawed frozen peas.
• Transfer the mixture into a 4-quart oven-safe casserole dish.
• Gently transfer the warm container of mashed potatoes over the lentil mixture using a fork or spoon.
• Sprinkle with grated Parmesan cheese and bake for 30 minutes.
• Increase the heat to broil for 5 minutes until golden brown and serve with Fresh Gourmet® Crispy Onions.
