Ingredients:
1 (14 ounce) cans vegetable broth
3/4 cup water
1 cup dry lentils, rinsed and drained
3 garlic cloves, minced
1 1/2 lbs parsnips, peeled and cut into 1/2 inch slices
1 medium red onions, cut into wedges
1 (14 1/2 ounce) cans Italian-style diced tomatoes
3 tablespoons tomato paste
4 medium potatoes, peeled and cut up
3 tablespoons butter or 3 tablespoons margarine
1/2 teaspoon dried thyme
1 teaspoon salt
1/4-1/3 cup milk
1 1/2 cups shredded colby cheese
Directions:
In a large pot, add broth, water, lentils and garlic.
Bring mixture to boiling; lower heat and cover.
Simmer for 20 minutes.
Add parsnips and onions.
Return mixture to boiling; lower heat and cover.
Simmer for 15 minutes or until veggies and lentils are tender.
Remove pot from heat.
Stir in tomatoes and tomato paste.
In a 2-quart saucepan, cook potatoes in salted water to cover for 20-25 minutes or until tender; drain.
Mash potatoes with a potato masher or whip with an electric mixer.
Add butter, thyme, and salt.
Gradually beat in enough milk to get a fluffy consistency.
Stir in 1 cup of cheese until melted.
Spread lentil mixture into an oblong or appropriate size casserole.
Top with potato mixture.
Cover with foil and bake at 350 degrees for 30 minutes or until heated thoroughly.
Uncover and sprinkle with 1/2 cup cheese.
Bake 5 minutes longer or until cheese melts.
Servings: 6
Time preparation: 60 min.
Time total: 90 min.