Lentil Mushroom Bake (Dump & Bake)

Name: Lentil Mushroom Bake (Dump & Bake)
Ingredients: 1 1/2 cups dry brown lentils; 3 1/2 cups vegetable broth (or water + 1 heaping tablespoon vegetable bouillon); 2 medium russet potatoes (roughly 1 pound potatoes); 8 ounces sliced cremini (baby bella) mushrooms (I buy pre-sliced for this recipe); 12 ounces frozen mixed vegetables (doesn't need to thaw first); 1/3 cup roughly chopped walnuts (optional); 3 tablespoons tomato paste; 2 tablespoons balsamic vinegar; 1 tablespoon soy sauce (or tamari to make gluten-free); 1 teaspoon dry rosemary; 1 teaspoon dry thyme; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/4 teaspoon kosher salt (adjust to taste); 2 cups (8 ounces) shredded Gruyere, Swiss, or mozzarella cheese (see note #3)

"Inspired by the flavors of shepherds pie, this Lentil Mushroom Bake is a dump & bake recipe that's filled with pantry staples! This vegetarian recipe has only 5 minutes of active time and requires minimal prep...."

INGREDIENTS

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1 1/2 cups dry brown lentils

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3 1/2 cups vegetable broth (or water + 1 heaping tablespoon vegetable bouillon)

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2 medium russet potatoes (roughly 1 pound potatoes)

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8 ounces sliced cremini (baby bella) mushrooms (I buy pre-sliced for this recipe)

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12 ounces frozen mixed vegetables (doesn't need to thaw first)

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1/3 cup roughly chopped walnuts (optional)

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3 tablespoons tomato paste

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2 tablespoons balsamic vinegar

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1 tablespoon soy sauce (or tamari to make gluten-free)

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1 teaspoon dry rosemary

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1 teaspoon dry thyme

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1 teaspoon garlic powder

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1 teaspoon onion powder

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1/4 teaspoon kosher salt (adjust to taste)

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2 cups (8 ounces) shredded Gruyere, Swiss, or mozzarella cheese (see note #3)

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