1 cup green lentils
2 cups vegetable broth
5 Russet potatoes, peeled & chopped
4 tablespoons butter, divided
1/4 cup milk
1/2 tablespoon olive oil
1 yellow onion, diced
2 cloves garlic, minced
1 cup sliced mushrooms
1 can (14.5 oz.) Libby's French Style Green Beans, drained
1 can (15 oz.) Libby's Pes & Carrots, drained
1 teaspoon chili powder
1 tablespoon lemon juice
1. Preheat oven to 350°F.
2. In medium pot, bring lentils and broth to a boil. Cover and let simmer on low until lentils are soft.
3. Add potatoes to a large pot with water. Bring to a boil and let simmer till soft, about 15 minutes. Mash with 2 tablespoons butter & milk.
4. In large skillet, add oil, onion, garlic, and mushrooms. Saute over medium 5 minutes. Gently stir in green beans, peas & carrots, chili powder, and lemon juice. Cook 2 minutes until heated through. Add cooked lentils and gently fold together. Transfer mixture to baking dish. Cover with mashed potatoes.
5. Melt remaining butter and drizzle across potatoes. Bake for 20 minutes.