FILLING:

1 medium onion, diced
2 cloves garlic, minced
1 1/2 cups uncooked brown lentils, rinsed
4 cups vegetable stock
2 tsp fresh thyme or 1 tsp dried thyme
1 (10 ounce) bag of (organic) frozen veggies: peas, carrots, green beans and corn

MASHED POTATOES:

3 pounds potatoes, washed
4 Tbsp butter (organic)
Pink salt and pepper to taste

Boil potatoes for 20-30 minutes until soft. Drain water and mash until smooth. Add butter and sea salt and pepper.

While potatoes are cooking, preheat oven to 425°F and lightly grease a 9x13-inch baking dish.

In a large saucepan over medium heat, sauté onions and garlic in olive oil until lightly browned (5 minutes).

Add a pinch of sea salt and pepper. Then add lentils, stock, thyme and stir. Bring to a low boil, then reduce heat to simmer (35-40 minutes).

In last 10 minutes of cooking, add frozen organic veggies, stir and cover.

To thicken, if needed, add 3 tablespoons of mashed potatoes and stir.

Transfer to an oven-safe baking dish and top with mashed potatoes. Smooth down with fork and season with sea salt and pepper.

Bake in oven for 10-15 minutes until lightly browned.

Let it cool before serving. Longer it sits the more it will thicken.

Serves 6 people.

Submitted by: Leo Miller