Preheat oven to 350. In a medium pot of water, boil the chopped potatoes until they can be easily pierced with a fork. In a medium saucepan, saute the onions, carrots, spinach, celery, and tomatoes in the oil. Once carrots are tender, add the lentils, basil, salt, and Braggs. Stir and simmer without a lid until the liquid cooks off.
Meanwhile, mash the potatoes, milk, butter/oil, and salt. Set aside.
Pour the vegetable mixture into a lightly oiled pie plate and then layer the mashed potates over the top.
Bake 15-20 minutes. Makes 4 - 6 servings.
(I wasn't sure if the notes page show up on the posting feature, so wanted to be sure to add them here):
I used rice milk and it turned out just fine. Feel free to use leftover mashed potatoes or instant, if desired. Also, I did not have a fresh tomato on hand, so used 3 whole canned tomatoes and just squeezed out the extra juice. Also used fresh basil. Super yummy, comforting, and my 5YO son just raved about it!
I used rice milk and it turned out just fine. Feel free to use leftover mashed potatoes or instant, if desired. Also, I did not have a fresh tomato on hand, so used 3 whole canned tomatoes and just squeezed out the extra juice. Also used fresh basil.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (326g)|
|Recipe Makes: 4|
|Calories from Fat: 74 (22%)|
|Amt Per Serving||% DV|
|Total Fat 8.2g||11 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 15.3mg||5 %|
|Sodium 97.6mg||3 %|
|Potassium 1261.8mg||33 %|
|Total Carbohydrate 53.7g||16 %|
|Dietary Fiber 14.5g||58 %|
|Sugars, other 39.2g|
|Protein 12g||17 %|
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Calories per serving: 329
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