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About the Recipe
This is my go-to for “Sunday reset” dinners. It’s hearty, nourishing, and the leftovers taste even better the next day.
Ingredients
3 cups cooked lentils
1 onion, diced
2 cups mixed veggies (carrots, peas, corn)
2 cups mashed potatoes (use plant milk + garlic)
2 tbsp tomato paste, 1 tbsp soy sauce, ½ tsp thyme, ½ tsp rosemary
Preparation
Sauté onion + veggies 5 min. Add lentils, tomato paste, soy sauce, herbs; simmer 10 min.
Spread in baking dish; top with mashed potatoes.
Bake at 375 °F for 25–30 min until golden.
Tips and Variations
Make ahead and freeze; great for meal prep.
From My Kitchen to Yours
Every spoonful feels like home — proof that plant-based comfort can feed both body and heart. 💛
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