It felt like casserole time in our home over the weekend. I had some turnips and shelling peas from my weekly Farm Box from Riverdog Farms and already had carrots, turnips and onions stocked in my fridge. What better way to use them all up, but to make a warm, hearty casserole. I have also wanted to experiment with making my own 'cream' of mushroom soup (which is a key ingredient in this recipe), and I think I came up with a pretty successful version. Click here for it.
1 cup turnips, peeled & diced
2 cups mushrooms, sliced
1 cup carrots, peeled & sliced
1 cup fresh or frozen peas
1 cup leeks (or onions), chopped
1 cup lentils, uncooked
1 tsp thyme, fresh or dry
1 tsp sage, fresh or dry
1 tsp parsley, fresh or dry
1 cup water
3 cups Cream of Mushroom Soup - get the recipe here 6 yellow potatoes, scrubbed
2 turnips, peeled
1/2 cup almond milk
2 tbsp Earth Balance Buttery Spread
Bring a large pot of water to a boil and add the yellow potatoes and turnips and cook until soft.
Cook the Lentils
In another saucepan on your stove, combine 1 cup of lentils and 2 cups of water and cook on medium high for about 20-30 minutes, until the lentils have absorbed all the water.
Chop, Saute, & Mix
Chop and mix the diced turnips, sliced mushrooms, peas, sliced carrots, chopped leeks, thyme, sage, and parsley.
Saute in about a cup of water while the lentils cook. Once the veggies are slightly soft, add to a casserole dish to bake in. Add in the cooked lentils and stir together.
Mix in the cream of mushroom soup.
Once the boiling potatoes and turnips are soft, drain and add in the almond milk and Earth Balance spread and mash together. Spread the mashed potatoes and turnips over the top of the veggies.
Bake, covered, for an hour at 350 degrees. Uncover, then bake another 15 minutes.