1/2 pound lentils
2 bay leaves
1 onion, chopped or leeks, chopped and washed
2 stalks celery
2 Tablespoons olive oil
1/2 teaspoon each parsley, sage, rosemary, thyme
1/2 package frozen baby peas, defrosted
2 cups freshly cooked or 1 can chickpeas (reserve broth if using fresh)
2-3 teaspoons Better than Bouillon Vegetable Broth Mix
2-3 cups fresh mashed potatoes (with garlic if desired)
OR 1 package Roasted Garlic Instant Mashed Potatoes, prepared
4 oz cheddar, shredded
INSTRUCTIONS:
1. Bring 4 cups water, lentils and bay leaves to a boil
2. Reduce heat and simmer for 20-25 minutes, adding water as needed to cover.
3. Drain, reserving 3/4 cup broth.
4. Heat oil in large skillet on medium high, saute onion and celery until soft- 5-10 minutes.
5. While sauteing, cook peas in medium sauce pan and drain
6. Add spices to veggies and continue sauteing briefly
7. Add peas, chickpeas and bouillon mix
8. Add lentils and broth to peas and veggies, remove bay leaves
9. Transfer to casserole dish or large cooking bowl
10. Cover with layer of mashed potatoes and sprinkle with cheese
11. Bake at 350F until bubbly, about 20-25 minutes
