Ingredients:

• 1 cup of green lentils, rinsed and drained
• 2 cups of vegetable stock
• 1 onion, diced
• 2 garlic cloves, minced
• 2 carrots, peeled and diced
• 2 potatoes, peeled and cubed
• 1 tablespoon of olive oil
• 1 tablespoon of tomato paste
• 1 teaspoon of dried thyme
• 1 teaspoon of dried rosemary
• 1 teaspoon of smoked paprika
• Salt and pepper to taste
• 1 tablespoon of corn starch dissolved in 2 tablespoons of water
• 1/4 cup of grated cheddar cheese
• 1/4 cup of parmesan cheese
• 2 tablespoons of butter
• 1/4 cup of milk

Directions:

1. Preheat the oven to 400°F (200°C).
2. In a medium sized pot, bring the lentils and vegetable stock to a boil.
3. Lower the heat, cover with a lid and simmer for 20-25 minutes or until the lentils are tender. Drain any excess liquid and set aside.
4. In a large skillet, heat the olive oil over medium heat.
5. Add the onion and garlic and sauté for 2-3 minutes or until the onion is translucent.
6. Add the carrots and potatoes and sauté for another 5-7 minutes or until the vegetables are tender.
7. Add the tomato paste, thyme, rosemary, smoked paprika and season with salt and pepper. Mix well.
8. Add the lentils and corn starch dissolved in water. Mix well and cook for 2-3 minutes or until the mixture starts to thicken.
9. Pour the mixture into a 9×13-inch baking dish.
10. In a medium sized bowl, mash the potatoes with butter and milk until smooth.
11. Add the cheddar cheese and parmesan cheese. Mix well.
12. Spoon the mashed potato mixture on top of the lentil mixture and smooth out with a spatula.
13. Bake for 20-25 minutes or until the mashed potatoes are golden brown.
14. Serve hot and enjoy.