Untested recipe: quantities, servings and timings are suggested adaptations of the original meal idea and have not been kitchen-tested. Use the doneness checks below and adjust as needed.
Servings: 4 | Suggested prep time: 10 minutes | Estimated cooking time: 240 minutes
Ingredients
- 2 cans (15 ounces each) cooked lentils, drained and rinsed
- 3 cups frozen mixed vegetables
- 3/4 cup vegetable broth
- 2 tablespoons tomato paste
- 1/2 teaspoon dried thyme
- 3 cups prepared vegan gluten-free mashed potatoes
Instructions
- Combine lentils, vegetables, broth, tomato paste and thyme in a slow cooker.
- Cover and cook on LOW for 3–4 hours until vegetables are tender and filling is hot.
- Heat oven to 400°F (200°C). Transfer filling to an oven-safe baking dish and spread mashed potatoes evenly over it.
- Bake 15–20 minutes until the center reaches 165°F and the topping starts to color.
Low-energy prep tip
Choose prepared vegan mashed potatoes and canned lentils.
Recipe notes
Allow an additional 20 minutes for oven finishing. Most prepared mashed potatoes contain milk or butter; choose a vegan version for these tags.
Dietary labels apply only when all packaged ingredients meet those requirements. Check labels and cross-contact guidance for your needs. Salt is optional where listed; follow your own care plan rather than using a recipe to set sodium intake.
Image is an AI-generated illustration of the dish, not a photograph of a tested recipe.