6 Serves
91 Mins
Peel and chop the potatoes, then boil them in a large pot until tender. Drain and mash with plant-based milk and a pinch of salt.
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AmericanVitamin E
3 mg / 15 mgVitamin K
10 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
285 µg / 400 µgCalcium
148 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
99 mg / 420 mgPhosphorus
353 mg / 1,250 mgPotassium
1308 mg / 4,700 mgSodium
536 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
9 g / 28 gSugar
7 g / 50 gSaturated Fat
1 g / 20 gCholesterol
4 mg / 300 mgCaffeine
0 mgNet Carbs
50 gAlcohol
0 g
In a large skillet, heat olive oil over medium heat. Sauté the diced onions and garlic until softened and fragrant.
Add the lentils, tomato paste, and vegetable broth to the skillet. Simmer until the lentils are tender and the liquid has reduced into a thick sauce.
Season the lentil mixture with salt and pepper, then transfer to a casserole dish. Spread the mashed potatoes evenly over the top.
Bake in a preheated oven until the top is golden brown and the filling is bubbling.
9
g61
g17
g
American