1 tablespoon soy sauce (or tamari for gluten-free)
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon ground black pepper
2 cups vegetable broth
Salt to taste
For the Mashed Potato Topping:
4 large potatoes, peeled and chopped
1/4 cup vegan butter
1/4 cup unsweetened almond milk (or any plant-based milk)
Salt and pepper to taste
Instructions
1. Prepare the Lentil Filling:
Cook the Lentils: Start by rinsing the lentils under cold water. In a medium saucepan, add the lentils and cover with water. Bring to a boil, then reduce heat and simmer for about 20-25 minutes, or until the lentils are tender but not mushy. Drain and set aside.
Continue Reading in next page
