Smash 1 garlic clove and place in a large saucepan with 4 cups water, lentils and thyme over medium-high heat. Bring to a boil. Reduce heat to medium-low, bring to a simmer. Cover and cook until lentils are tender but not mushy, about 15-20 minutes. Drain lentils, discard thyme. Transfer the lentils to a bowl, and stir in 1/4t salt. Set aside.
Place the potatoes in a large pot and add enough cold water to cover by 1". Bring the pot to a boil over high heat. Reduce the heat to medium and bring to a rapid simmer. Cook for 15-20 minutes, until the potatoes are very tender. Drain and return to the pot. Add the sour cream. milk, butter, black pepper and remaining salt. Mash until fully incorporated and set aside.
Preheat the oven to 450°F.
Heat a large pan over medium-high heat. Add the olive oil to the pan and swirl to coat. Add the mushrooms and cook, stirring often, until the mushrooms are a deep golden brown and all the moisture is evaporated, about 8-10 minutes. Chop the remaining 2 garlic cloves, and add to the pan with the onions, carrots and celery. Cook, stirring often, until all of the vegetables are slightly softened and starting to brown, about 4 minutes. Add the cauliflower, soy sauce and stir to combine. Add the flour a cook, stirring constantly until the vegetables are coated, about 1 minute, Add the stock, stir to combine, and cook, stirring constantly, until the liquid thickens, about 2 minutes. Stir in the reserved lentils and 2T of the parsley. Remove from the heat.
Spoon the lentil mixture into a 3qt baking dish coated with cooking spray. Spoon the mashed potatoes over the top and gently spread almost to the edges of the dish. Lightly coat with baking spray, then bake for 25-30 minutes, or until the filling is bubbly and the potatoes are lightly browned. Sprinkle with the remaining parsley.
Let stand 5 minutes before serving.
**This recipe was adapted from the Everyday Vegetarian cookbook.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (791g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 134 (34%)|
|Amt Per Serving||% DV|
|Total Fat 14.9g||20 %|
|Saturated Fat 6.9g||34 %|
|Monounsaturated Fat 5.9g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 27mg||8 %|
|Sodium 1453.8mg||50 %|
|Potassium 1086.4mg||29 %|
|Total Carbohydrate 54.8g||16 %|
|Dietary Fiber 14.1g||56 %|
|Sugars, other 40.7g|
|Protein 12g||17 %|
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Calories per serving: 392
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