Makes 8 servings

Ingredients

• 1 tsp canola oil
• 1 cup diced onions
• 1 cup diced peeled carrots
• 1 cup diced celery
• 1 cup diced mushrooms
• 2 cloves minced garlic
• 2 tsp dried sage
• 2 tsp dried parsley
• 2 tsp dried thyme
• 1 tsp dried basil
• 3 cups no-salt-added vegetable broth, divided
• 2 cans (540 mL) lentils, drained and rinsed
• 1 tsp garlic powder
• 1 tsp salt
• 2 cups diced peeled russet potatoes
• ½ cup frozen peas
• ½ cup frozen corn

Preparation

1. Preheat oven to 400°F
2. Heat oil in a large frypan over medium heat. Add onions, carrots and celery and cook, stirring, until starting to soften, about 5 minutes.
3. Add mushrooms and garlic and cook for 3 minutes.
4. Add sage, parsley, thyme and basil and cook until fragrant, about 1 minute.
5. Stir in 1 cup broth and bring to a simmer.
6. Reduce heat to medium-low. Add lentils and cook, stirring occasionally, until sauce is thickened, about 10 – 15 minutes.
7. Meanwhile, combine remaining 2 cups broth, garlic powder, salt and potatoes in a large pot. Bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender, about 10 minutes. Add water if necessary.
8. Remove from heat and mash potatoes until smooth.
9. Spread lentil mixture in the bottom of a lightly greased large baking dish.
10. Sprinkle frozen peas and corn over mixture. Spread evenly with mashed potatoes.
11. Cover with aluminum foil and bake until lentil mixture is bubbly, about 30 minutes.
12. Remove foil and broil until potatoes are lightly browned, about 10 minutes.
13. Serve and enjoy!

Nutritional analysis per serving: 163 calories, 1 g fat, 7 g protein, 32 g carbohydrate (26 g available carbohydrate), 6 g fibre, 386 mg sodium

My Viva Plan Servings: 2 grains, 1 protein, 1 vegetable

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