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1
Preheat oven to 350 degrees F.
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2
Bring a large pot of water to a boil.
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3
Drop the cubed sweet and white potatoes into the water and simmer for 45 minutes.
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4
They should be easily pierced with a fork.
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5
Strain the potatoes, reserving 2 cups of the water.
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6
Pour 1 cup of the water back into the pot and mash the potatoes using a potato masher or a large fork.
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7
Add the olive oil, Italian seasoning, and Cajun seasoning and mash again until seasonings are completely blended into the potatoes.
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8
Meanwhile, cook the lentils: Bring 3 cups of the water to a boil.
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9
Add the bay leaf, lentils, and Cajun seasoning and cook for 45 minutes.
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10
Remove from heat when completely cooked and let cool briefly.
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11
Drain off any liquid.
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12
Saute the onions, garlic, mushrooms, broccoli, and bell peppers in the olive oil in a large sauce pan until the onions are transparent and limp, about 4 minutes.
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13
Add the reserved cup of potato water, nutritional yeast, salt, and curry powder and stir until everything is blended inches Add to the cooked lentils.
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14
Dissolve the cornstarch in the remaining 1/4 cup water and stir it into the lentil and vegetable mixture.
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15
Continue to cook for 3 more minutes, until the sauce thickens.
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16
Remove from heat.
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17
Line the bottom of a casserole dish with the zucchini rounds.
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18
Sprinkle half of the bread crumbs or croutons on top of the zucchini.
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19
Spoon out 4 cups of the mashed potatoes and spread across the zucchini rounds.
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20
Spoon out 2 cups of the curried lentils and spread on top of the potatoes.
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21
Spoon the remainder of the mashed potatoes and smooth them out on top.
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22
Sprinkle the rest of the bread crumbs and the scallions or green onion on top.
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23
Bake for 50 minutes.
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24
Let cool for 15 minutes before cutting and serving.
