Prep 30 mins
Cook 30 mins
I found the original of this recipe on theshiksa.com, a blog about Kosher foods. I tailored it to our likes and dietary constraints. Then in another episode of rushing in where angels fear to tread, I doubled the recipe and served it at a congregational dinner. Lots of lip-smacks from the crowd. Yay, we have a winner!
- 2 (226.79 g) packet instant mashed potatoes
- 946.36 ml water, heated to boiling
- 236.59 ml lentils, sorted
- 473.18 ml water
- 2 bay leaves
- 29.58 ml olive oil
- 1 onion, diced
- 473.18 ml peas and carrots (frozen is fine)
- 236.59 ml corn (canned corn will work fine)
- 14.79 ml garlic, minced
- 59.14 ml fresh parsley, chopped
- 9.85 ml vegetarian Worcestershire sauce or 9.85 ml tamari soy sauce
- 3.69 ml dried oregano
- 0.25 ml cayenne
- salt and pepper
- nonstick cooking spray or oil
- Heat oven to 375 degrees.
- Boil water for mashed potatoes. When boiling, add instant mashed potatoes and set aside.
- Cook lentils and bay leaves in water for about 15-20 minutes. (Bring to boil, then reduce heat to simmer.) Get them soft, but not mushy. Test for done-ness; pour off any excess water.
- Dice onion, saute in olive oil; when softened, add peas and carrots, cook until tender; then add cooked lentils and the rest of the ingredients. Adjust seasonings.
- Coat 2 quart casserole with cooking spray or oil. Load in lentil mixture, spread evenly in pan. Top with mashed potatoes, creating swirls with a spatula or spoon for browning.
- Bake for about 30 minutes. Serve hot. Top with more fresh parsley or cheddar cheese if desired.