Be it ever so humble, the lentil is often overlooked.

I know very few people who cook with lentils – mostly because they don’t know what to do with them. But don’t be intimidated – when you want an easy comfort food, the lentil delivers every time. There are many types of lentils but the standard green lentil is the one that is one that we often think of when we think of lentils. The trick is to cook them with enough seasoning and just the right amount of water – you’ll find them to be quite tasty and hearty. This is a new twist on an old-classic. It will make four very hearty portions, or six regular portions.

Total Time: 50 minutes
Prep Time: 20 minutes
Cook Time: 30 minutes
Yields: 4 – 6 servings
Level: Easy


  • 1 cup green lentils
  • 2 bay leaves
  • 1 garlic clove
  • 2 pounds russet potatoes, cubed
  • 1 c. unsweetened almond milk (recommended brand, Silk)
  • 1 T. nutritional yeast (recommended brand, Braggs)
  • 1-16 oz. bag frozen peas, corn and carrots
  • 1/2 onion (about 6 oz. piece – do not chop)
  • 1 T. Egg Substitute + 3 T. water combined (recommended brand, Bob’s Red Mill)
  • Paprika
  • 1 cup chopped flat leaf parsley



  1. Run lentils under running water and check for small stones or other particles – these are rare, but worth checking for.
  2. Bring 3 cups water to boil. Once boiling, add 1 T. salt, the onion half, 1 garlic clove, bay leaves and lentils. Bring heat to a low boil cook an additional 25-30 minutes until lentils are tender.  Most of the water will be absorbed. Drain any remaining liquid and set aside.


  1. While cooking lentils, bring water to boil in large pot.
  2. Add potatoes and bring to slow boil, cooking until soft enough to mash about 12 minutes.
  3. Mash with 1 cup unsweetened almond milk and nutritional yeast and egg substitute mixture.
  4. Add salt and pepper to taste.


  1. Cook vegetables according to package directions.
  2. Add salt and pepper to taste.


  1. Add lentils to bottom of casserole dish, spread evenly to cover bottom.
  2. Add vegetables on top, spread evenly to cover lentils.
  3. Add mashed potatoes on top, spread evenly to cover top of dish.
  4. Sprinkle with paprika and place about 6 inches under oven broiler until potatoes start to feel slightly crisp to the touch.
  5. Remove from oven.
  6. Top with chopped parsley and serve.

Enjoy our Shepherd’s Pie, let us know what you think