SERVINGS: 2 PREP TIME: 5 MINUTES COOKING TIME: 40 MINUTES
INGREDIENTS
0.5 cup, dry [100 g] Brown Lentils
2.5 cup [250 g] Cauliflower
3 tbsp [15 g] Nutritional Yeast
0.25 cup [61 g] Whole Milk
0.75 tsp [2.1 g] Garlic Powder
0.5 tsp [0.6 g] Kosher Salt
0.25 tsp [0.57 g] Black Pepper
1 medium [61 g] Carrot (Diced)
0.75 cup [108.75 g] Green Peas
0.25 cup, chopped [40 g] Yellow Onions
1.5 tablespoon [20.25 g] Extra Virgin Olive
Oil (Divided)
0.5 cup [120 ml] Vegetable Broth
1 tsp, leaves [1 g] Thyme (Dried)
3 tbsp [30 g] Hemp Hearts
DIRECTIONS
1. Preheat the oven to 400°F (200°C).
2. Rinse the lentils and cook according to
package directions until tender.
3. While the lentils cook, steam the
cauliflower until tender. Add it to a blender
with nutritional yeast, milk, garlic powder,
salt, and pepper. Blend until smooth and
creamy. Adjust seasoning to taste.
4. In a skillet over medium heat, sauté the
diced carrots, peas, and chopped onions in
half of the olive oil until just softened.
5. Stir in the cooked lentils, broth, and thyme.
Simmer until the mixture thickens slightly.
Season with salt and pepper to taste.
6. Bake for about 10 minutes, or until the top
is lightly golden.
7. Spread the lentil mixture in a baking dish
and top with the cauliflower mash. Drizzle
with the remaining olive oil.
8. Sprinkle with hemp hearts before serving.
Add additional salt and pepper to your
liking.
NUTRITION INFO
Energy : 492 kcal Fat : 19.9 g Carbs : 57.2 g Protein : 28.6 g Fiber : 17.3 g Sugar : 10.7 g
