This is just as hearty as the original, but much leaner and budget friendly.
1 ½ cups brown lentils, rinsed and drained
1 onion, diced
2 cloves garlic, minced
4 cups vegetable broth
1 bag frozen mixed vegetables
1 tsp fresh thyme, chopped
½ tsp fresh rosemary, chopped
3 lbs potatoes (Yukon Gold is my favorite)
3 Tbs butter, vegan if preferred
½ cup milk, or nondairy milk
salt and pepper to taste
Peel, chop and boil potatoes until tender. Drain and mash with butter and milk. Preheat oven to 425 and grease a 9×13 glass baking dish. In a medium saucepan over medium-high heat, sauté onions and garlic in ¼ cup of water. Add lentils, broth, and spices. Stir and bring to a boil. Reduce heat to low and simmer, uncovered, for 35 to 40 minutes. In the last 10 minutes of cook time, stir in the bag of frozen mixed veggies and cover the saucepan with a lid or foil. Remove from heat and stir, adding 3 Tbs mashed potatoes to thicken. Pour vegetable mixture into the baking dish and top with mashed potatoes, spreading over the top with a rubber spatula. Bake 10 to 15 minutes on a baking sheet, in case it bubbles over a bit. Let cool to thicken, sprinkle with a bit of fresh thyme and rosemary, then serve.