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1
In a medium size pot, cover lentils with water, bring to a boil, reduce heat and simmer 25-35 minutes, or until tender. Drain and set aside.
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2
In a large cast iron skillet, cook bacon slices until crisp. Remove, let cool, and crumble. Reserve drippings in skillet.
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3
Add sherry wine to bacon drippings, and saute mushrooms, onion, celery, carrot, and garlic over medium heat until vegetables are tender, about 7 minutes.
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4
Stir together chicken broth and flour. Add broth mixture, cooked lentils, salt, pepper, dried basil, bay leaf, soy sauce, and worcestershire sauce to the skillet. Reduce heat to low and let simmer until mixture thickens, approximately 10-15 minutes, stirring occasionally.
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5
Meanwhile, in a large pot, cover potatoes with water, and cook until very tender. Drain potatoes, reserving 1/2 cup cooking liquid.
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6
While potatoes are cooking, in a small skillet, melt 1 tablespoon butter and add pressed garlic, and cook over very low heat to gently release its flavor.
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7
In a large bowl, combine cooked potatoes, 1/4-1/2 cup potato cooking liquid as needed, remaining 2 tablespoons butter, garlic-butter mixture, milk, and salt. Using a mixer, whip potatoes until creamy. Stir in Parmigiano Reggiano.
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8
Top thickened lentil mixture with Parmesan Garlic Mashed Potatoes. Drizzle with 1 tablespoon melted butter. Bake at 375 until heated through and bubbly, approx. 25 minutes.
