Preheat oven to 400 degrees. Spray a 2-quart rectangular baking dish with cooking spray; set aside.
Lentils offer a great meat substitute. They provide fiber, protein, and iron.
Servings and Ingredients
|1 tbsp.||Hy-Vee Select olive oil|
|1||(8-oz.) pkg. sliced mushrooms|
|1 c.||yellow onion, chopped|
|2 clove(s)||garlic, minced|
|1 c.||carrots, chopped|
|1 c.||celery, sliced|
|2 c.||Hy-Vee vegetable stock|
|1 ½ c.||Hy-Vee lentil blend, uncooked, rinsed, and drained|
|1 c.||dry red wine|
|1 tsp.||Hy-Vee dried thyme|
|1||(14.5-oz.) can Hy-Vee fire-roasted tomatoes with seasonings|
|1||(24-oz.) pkg. refrigerated mashed potatoes|
|1||(5.2-oz.) container garlic and fine herbs cheese spread|
|6 oz.||Gruyere cheese, shredded|
Things To Grab
- Hy-Vee nonstick cooking spray
- 2-quart rectangular baking dish
- Large Dutch oven with lid
- Medium bowl
Heat oil over medium-high heat in a Dutch oven. Add mushrooms, onion, garlic, carrots, and celery. Cook and stir until mushrooms are tender. Add stock, lentils, wine, and thyme to Dutch oven. Bring mixture to boiling, reduce heat. Simmer, covered, 20 minutes.
Add tomatoes. Bring mixture to boiling; reduce heat. Cook, uncovered, for 10 to 15 minutes or until mixture is slightly thickened. Transfer to prepared baking dish.
Combine mashed potatoes and cheese spread in a medium bowl. Spread on top of lentil mixture in baking dish. Sprinkle with cheese. Bake for 15 minutes or until heated through. Let stand 5 minutes before serving.
Amounts Per Serving
- Total Fat: 20g
- Cholesterol: 50mg
- Sodium: 800mg
- Total Carbohydrates: 46g
- Protein: 20g