1 tbsp margarine
1 medium sweet onion, finely chopped
2 bay leaves
1/4 cup diced carrots (about 1 small carrot)
2 cloves garlic, minced
1/2 tsp dried Italian seasoning
1/4 tsp dried sage
1/2 tsp salt
a few grinds of black pepper
1 cup dried lentils (I use red. Another quicker option would be to omit the stock, and use canned beans)
2 cups vegetable stock
1 tbsp balsamic vinegar
1/4 cup peas
1/4 cup corn
1/8 cup ketchup (optional, just gives a richer, sweeter flavor).
5 small potatoes, peeled, chopped
1/4- 1/2 cup soy, rice or almond milk (just until a smooth mash consistency is achieved)
2 garlic cloves, minced
1/8 cup margarine
1/2 tsp sea salt
pepper, to taste
1) Saute onion and margarine in a large pan, over medium heat until the onions become translucent (about 4 minutes). Add herbs, salt and pepper, garlic and carrots, sauteing for an additional 5 minutes. Add vegetable stock and lentils. Bring to a boil and let simmer for about 20 minutes (or just until the lentils are slightly softened, and most of the stock is absorbed). Once finished, remove the bay leaves, stir in corn, peas, balsamic vinegar, and ketchup (if using). Put the lentil mixture into 8 x 10 dish. Set aside.
2) Boil the potatoes in water until softened. Mash with remaining ingredients. Add milk until desired consistency. Spread on top of lentil mixture. Bake in a 350 degree oven for 25 minutes. Let stand for 5 minutes. Serve as is, or with ketchup, or barbecue sauce. Enjoy!