Recipe

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• 2 (4 oz) packets instant mashed potatoes
• 4 cups water, heated to boiling
• 1 cup lentils , sorted
• 2 cups water
• 2 bay leaves
• 2 tbsp olive oil
• 1 onion, diced
• 2 cups peas and carrots (frozen is fine)
• 1 cup corn (canned will work fine)
• 1 tbsp garlic, minced
• 1/4 cup fresh parsley, chopped
• 2 tsp vegetarian worcestershire sauce
• 3/4 tsp dried oregano
• 1 pinch cayenne
• salt and pepper
• nonstick cooking spray or oil

• 1 Heat oven to 375 degrees.
• 2 Boil water for mashed potatoes. When boiling, add instant mashed potatoes and set aside.
• 3 Cook lentils and bay leaves in water for about 15-20 minutes. (Bring to boil, then reduce heat to simmer.) Get them soft, but not mushy. Test for done-ness; pour off any excess water.
• 4 Dice onion, saute in olive oil; when softened, add peas and carrots, cook until tender; then add cooked lentils and the rest of the ingredients. Adjust seasonings.
• 5 Coat 2 quart casserole with cooking spray or oil. Load in lentil mixture, spread evenly in pan. Top with mashed potatoes, creating swirls with a spatula or spoon for browning.
• 6 Bake for about 30 minutes. Serve hot. Top with more fresh parsley or cheddar cheese if desired.