Lentil Gardener's Pie

Recipe from Random Cuisine
Modified from Canadian Living: The Vegetarian Cookbook
Serves 12

Preparation Time: 15 mins

Cooking Time: 50 mins

Baking Time: 30 mins


2 tbsp olive oil

1 large onion, diced

1 celery stalk, diced

1 carrot, diced

3 garlic cloves, minced

1 1/4 cups dried green lentils, rinsed and drained

1 package precooked soy protein

2 tsp ground cumin

2 tsp dried oregano

Salt and pepper

1 can diced tomatoes, liquid drained

1 1/4 cups vegetable broth

4 russet or white potatoes, peeled and cut into 1-inch pieces

4 sweet potatoes, peeled and cut into 1-inch pieces

1/3 cup milk

3 tbsps butter

1 1/2 cups old Cheddar or Mozzarella cheese

2 scallions, sliced


1. In a large pot, heat oil over medium heat. Cook onions, celery and carrot until softened, about 5 mins. Add in garlic and cook until fragrant.

2. Stir in lentils, soy protein, cumin, and oregano. Season with salt and pepper. Cook for 3 mins.

3. Add in diced tomatoes and broth. Bring to a boil and reduce to a simmer. Cover and stir occasionally. Cook for 45 mins until lentils are tender.

4. Meanwhile, in a large pot, cook potatoes and sweet potatoes in boiling salted water for 15 mins, until tender.

5. Drain water and return to dry pot. Mash together with milk and butter. Season with salt and pepper. Stir in 1/2 cup of cheese.

6. Preheat oven to 375F.

7. Transfer lentil mixture in a 13 x 9 inch baking pan. Spread mashed potatoes over top. Sprinkle with cheese and scallions. Bake for 25 mins until bubbly.