Lentil and Shiitake Mushroom Potato Bake
  • 3 Tbsp gluten-free flour
  • 3 1/2cups + 3 Tbsp mushroom broth
  • 1Tbsp extra-virgin olive oil
  • 1 large white onionfinely diced
  • 3 garlic clovespeeled and crushed
  • 3/4cup finely diced celeryabout 1 large stalk
  • 4cups diced shiitake mushrooms1 L, approximately 8 large mushrooms
  • 1Tbsp finely chopped rosemary
  • 3cups cooked black beluga lentils
  • Salt and pepperto taste
  • 5cups mashed potatoes
  1. Preheat oven to 350 F.
  2. In small bowl, make a slurry by whisking 3 Tbsp flour into 3 Tbsp mushroom broth. Set aside.
  3. In large saucepan, heat olive oil over medium and sauté onion until translucent. Add garlic, celery, mushrooms, rosemary, and 1/2 cup mushroom broth, and continue sautéing until mushrooms and celery are soft. Add lentils and 3 cups broth to mushroom mixture and bring to a simmering boil.
  4. While stirring continuously, slowly add slurry to lentil mixture and return to a simmering boil; allow mixture to thicken and reduce. Add salt and pepper, to taste.
  5. Transfer lentil and mushroom mixture to 9 x 13 inch casserole dish and top evenly with a layer of mashed potatoes.
  6. Place casserole dish in preheated oven with large baking sheet on the oven rack below it; bake, uncovered, for 20 to 25 minutes.
Recipe Notes

Per serving: 231 calories; 9 g protein; 4 g total fat (1 g sat. fat); 41 g total carbohydrates (2 g sugars, 5 g fiber); 355 mg sodium