Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Heat olive oil in a large skillet or saucepan over medium heat. Add diced onion, carrots, and celery. Cook for 8 to 10 minutes, stirring occasionally, until softened and starting to turn golden. Add garlic and cook for 1 more minute.
- Add rinsed lentils, vegetable broth, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Stir to combine. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 20 to 25 minutes until lentils are tender but still holding their shape. Continue simmering uncovered for a further 5 to 8 minutes until the filling is thick and most liquid has absorbed. It should hold its shape without being watery. Season to taste.
- While the filling simmers, prepare your chosen topping. For cauliflower: steam florets until very tender (10 to 12 minutes), drain immediately and process while hot with butter/olive oil, garlic, and salt until smooth. For sweet potato: boil cubed sweet potato until tender (12 to 15 minutes), drain and mash with butter/olive oil and salt until creamy.
- Pour the lentil filling into a 9x13-inch baking dish and spread evenly. Spoon the topping over the filling and spread to cover completely. Run a fork across the surface in a crosshatch pattern to create ridges. These will brown and crisp beautifully under the broiler.
- Bake at 400°F for 20 to 25 minutes until heated through and the edges begin to bubble. Then switch to broil on high for 2 to 3 minutes until the peaks turn golden and slightly crisp. Watch closely under the broiler. It can go from golden to burned in under a minute.
- Remove from oven and rest for 5 minutes before serving. Scoop generous portions ensuring each serving gets both filling and topping. Garnish with fresh thyme or parsley if desired.
Nutrition
Notes
Net carbs by topping: Cauliflower topping: ~10g net carbs per serving. Sweet potato topping: ~28g net carbs per serving. Both versions deliver ~18g protein and ~9g fiber per serving.
Lentil type matters: Use brown or green lentils. They hold their shape during cooking. Red lentils dissolve into a smooth paste and change the filling character entirely. If using red lentils, reduce broth by ½ cup and cook for only 15 minutes.
Vegetarian Worcestershire: Standard Worcestershire contains anchovies. Henderson's Relish and several other brands make certified vegetarian/vegan versions. Check the label if serving to vegans.
Make ahead: Filling keeps refrigerated for 3 days. Assemble unbaked and refrigerate for up to 2 days before baking. Bake from cold at 400°F for 30 to 35 minutes covered with foil, then uncover for final 10 minutes plus broil.
Freezer: Freeze assembled (baked or unbaked) for up to 3 months. Bake from frozen at 400°F for 45 to 55 minutes covered, then uncover for 10 minutes.
