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.
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