Yield: 6 servings | Prep Time: 15 minutes | Cook Time: 50 minutes
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, 14oz. can crushed tomatoes
1 cup vegetable stock
½ teaspoon ground black pepper
2 teaspoons kosher salt
1 cup frozen peas, thawed
1, 24 oz. container, store bought mashed potatoes, warmed
¼ cup grated parmesan cheese
Fresh Gourmet® Crispy Onions
Preheat oven to 400 degrees 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 spoon 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.