6 cups vegan mashed potatoes (about 3-4 large russets)
3 cups cooked lentils (I cheated and used already cooked lentils. Otherwise, simmer 1 1/2 cups of dried lentils with 3 cups of water or veggie stock about 40 minutes)
1 1/2 cups vegetable stock
2 Roma tomatoes, washed and diced
2 large carrots, diced
2 leeks, diced
2 garlic cloves, minced
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon sea salt
pepper to taste
2 Tablespoons canola or safflower oil
1/4 cup of red wine, optional
In a stock pot, add oil and sauté carrots and leeks about 5 minutes.Add veggie stock, wine, basil, thyme and garlic and simmer 7 minutes.
Stir in lentils, tomatoes, salt and pepper and simmer about 7 minutes
Meanwhile, preheat oven to 350°; spray 13x9 pan
Pour lentil mixture in pan and spread evenly. Spread mashed potatoes over the top touching all edges.
Bake for 25-30 minutes. Serve with peas, asparagus, or a green salad. Chow down!