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Ingredients
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1 (14 ounce) can vegetable broth
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3/4 cup water
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1 cup dry lentils, rinsed and drained
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3 garlic cloves, minced
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1 1/2 lbs parsnips, peeled and cut into 1/2 inch slices
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1 medium red onion, cut into wedges
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1 (14 1/2 ounce) can Italian-style diced tomatoes
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3 tablespoons tomato paste
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4 medium potatoes, peeled and cut up
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3 tablespoons butter or 3 tablespoons margarine
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1/2 teaspoon dried thyme
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1 teaspoon salt
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1/4-1/3 cup milk
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1 1/2 cups shredded colby cheese
Instructions
- In a large pot, add broth, water, lentils and garlic.
- Bring mixture to boiling; lower heat and cover.
- Simmer for 20 minutes.
- Add parsnips and onions.
- Return mixture to boiling; lower heat and cover.
- Simmer for 15 minutes or until veggies and lentils are tender.
- Remove pot from heat.
- Stir in tomatoes and tomato paste.
- In a 2-quart saucepan, cook potatoes in salted water to cover for 20-25 minutes or until tender; drain.
- Mash potatoes with a potato masher or whip with an electric mixer.
- Add butter, thyme, and salt.
- Gradually beat in enough milk to get a fluffy consistency.
- Stir in 1 cup of cheese until melted.
- Spread lentil mixture into an oblong or appropriate size casserole.
- Top with potato mixture.
- Cover with foil and bake at 350 degrees for 30 minutes or until heated thoroughly.
- Uncover and sprinkle with 1/2 cup cheese.
- Bake 5 minutes longer or until cheese melts.