| 1.33 | tbsp | olive oil |
| 2 | unit | onion |
| 4 | clove | garlic |
| 0.25 | cup | tomato paste |
| 1 | tsp | salt |
| 3 | cup | lentils |
| 8 | cup | vegetable stock |
| 1 | tbsp | dried thyme |
| 0.5 | lb | frozen peas |
| 0.5 | lb | frozen corn |
| 0.5 | lb | frozen carrots |
In a large saucepan over medium heat, sauté onions and garlic in olive oil until lightly browned and caramelized – about 5 minutes.
Add tomato paste (optional) and a pinch each salt and pepper. Then add lentils, stock, and thyme and stir. Bring to a low boil.
Then cover and reduce heat to simmer. Continue cooking until lentils are tender (35-40 minutes). Once tender, remove the lid and continue simmering uncovered, stirring frequently, to evaporate any excess liquid.
In the last 10 minutes of cooking, add the frozen veggies, stir, and cover to meld the flavors together.
OPTIONAL: To thicken the mixture, add 2-3 Tbsp (amount as original recipe is written // adjust if altering batch size) mashed potatoes and stir. Alternatively, scoop out 1/2 of the mixture and whisk in 2 Tbsp (amount as original recipe is written // adjust if altering batch size) cornstarch or arrowroot powder and whisk. Return to the pan and whisk to thicken.
Taste and adjust seasonings as needed. Then transfer to your prepared oven-safe baking dish and carefully top with mashed potatoes. Smooth down with a spoon or fork and season with another crack of pepper and a little sea salt.
Place on a baking sheet to catch overflow and bake for 10-15 minutes or until the potatoes are lightly browned on top.