Cook Lentils: In a medium saucepan, combine lentils with 3 cups of vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until lentils are tender. Drain and set aside.
Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Add carrot, celery, and cook for 5 more minutes.
Combine Ingredients: Add the cooked lentils, diced tomatoes, thyme, oregano, salt, and pepper to the skillet. Stir to combine.
Assemble Pie: Pour the lentil mixture into a greased 9×13 inch baking dish.
Top with Mash: Spread the mashed potatoes evenly over the lentil mixture. Sprinkle with Parmesan cheese.
Bake: Bake in preheated oven at 375°F (190°C) for 20-25 minutes, or until the top is golden brown and bubbly.
Serve: Let the pie stand for 10 minutes before serving.
Tips & Variations:
Add-ins: Feel free to add other vegetables to the lentil mixture, such as spinach, kale, or mushrooms.
Cheese: Use your favorite cheese for topping, such as cheddar, Monterey Jack, or Gruyere.
Spice it Up: Add a pinch of red pepper flakes for some heat.
Make Ahead: You can assemble the pie ahead of time and refrigerate it until ready to bake.
Enjoy this hearty and delicious lentil pie!
Would you like to try another lentil recipe, perhaps a lentil soup or a lentil salad?
ADVERTISEMENT
