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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In 3-quart saucepan, bring lentils, salt and water to a boil. Reduce heat and simmer, loosely covered, until tender. Cooking time may take anywhere from 15 minutes to an hour, depending on the variety and the age of the lentils (I cooked these for 40 minutes--the package said 30). When they are done, there will be just a little water left. Drain it off and reserve it for another use. | 2. 2 Pare the potatoes, and rinse and quarter them. Put them in a 3-quart saucepan; add salt and cold water to cover. Bring to a boil. Reduce heat and simmer, loosely covered, about 20 minutes or until potatoes are tender. | 3. 3 In the meantime, prepare filling. In 12-inch skillet, heat olive oil and cook chopped onion for 10 minutes. Add diced carrots and cook an additional 10 minutes. Sprinkle vegetables with flour and cook, stirring, until flour is absorbed, about 3 minutes. Stir in diced tomatoes, soy sauce and seasonings. Stir in cooked lentils. Cook, stirring occasionally, for 5 minutes. Taste and adjust seasoning. Remove from heat and stir in frozen peas. Set aside. | 4. 4 Preheat oven to 375 degrees. Drain and mash potatoes. Stir in butter, milk, salt, pepper and cheese. | 5. 5 Spray 13x9x2-inch baking dish with vegetable cooking spray. Line bottom of dish with half the mashed potatoes, cover with all the filling, top with remaining potatoes. Fluff potato topping with a fork. Bake at 375 degrees for about 40 minutes. Let stand for 10 minutes before cutting and serving. | 6. If making ahead, refrigerate unbaked casserole until 65 minutes before serving time. Preheat oven to 375. Bake for 55 minutes. Let stand for 10 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
green lentil	1 2/3	2/3		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
water	4	cups		0.0	0.0	0.0	0.0
potato	4			-	-	-	-
salt	1	teaspoon		-	-	-	-
olive oil	1/4	cup		477.36	0.0	0.0	54.0
onion	1	cup	diced	64.0	14.944	1.76	0.16
carrot	1 1/2	cups	diced	78.72	18.3936	1.7856	0.4608
purpose flour	1/4	cup	unbleached	-	-	-	-
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468
soy sauce	1 -2	tablespoon	low sodium	0.0	0.0	0.0	0.0
marjoram	1	teaspoon		1.626	0.3634	0.076	0.0422
salt	1/2	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	coarse ground	1.4432	0.3677	0.0597	0.0187
pea	1 1/2	cups		61.74	11.0985	4.1160000000000005	0.294
butter	1/2	cup		684.0	31.428	21.372	57.6
milk	1	cup		148.84	11.6632	7.686	7.9788
salt	1	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	coarse ground	1.4432	0.3677	0.0597	0.0187
cheddar cheese	1	cup	grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.