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1
In 3-quart saucepan, bring lentils, salt and water to a boil.
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2
Reduce heat and simmer, loosely covered, until tender.
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3
Cooking time may take anywhere from 15 minutes to an hour, depending on the variety and the age of the lentils (I cooked these for 40 minutes--the package said 30).
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4
When they are done, there will be just a little water left.
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5
Drain it off and reserve it for another use.
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6
2 Pare the potatoes, and rinse and quarter them.
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7
Put them in a 3-quart saucepan; add salt and cold water to cover.
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Bring to a boil.
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9
Reduce heat and simmer, loosely covered, about 20 minutes or until potatoes are tender.
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10
3 In the meantime, prepare filling.
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11
In 12-inch skillet, heat olive oil and cook chopped onion for 10 minutes.
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12
Add diced carrots and cook an additional 10 minutes.
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13
Sprinkle vegetables with flour and cook, stirring, until flour is absorbed, about 3 minutes.
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14
Stir in diced tomatoes, soy sauce and seasonings.
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15
Stir in cooked lentils.
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16
Cook, stirring occasionally, for 5 minutes.
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17
Taste and adjust seasoning.
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18
Remove from heat and stir in frozen peas.
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Set aside.
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20
4 Preheat oven to 375 degrees.
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21
Drain and mash potatoes.
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22
Stir in butter, milk, salt, pepper and cheese.
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5 Spray 13x9x2-inch baking dish with vegetable cooking spray.
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24
Line bottom of dish with half the mashed potatoes, cover with all the filling, top with remaining potatoes.
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25
Fluff potato topping with a fork.
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Bake at 375 degrees for about 40 minutes.
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27
Let stand for 10 minutes before cutting and serving.
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28
If making ahead, refrigerate unbaked casserole until 65 minutes before serving time.
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29
Preheat oven to 375.
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30
Bake for 55 minutes.
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31
Let stand for 10 minutes.
