- 30 minutes
- 10 minutes
- Preheat oven to 400 degrees. Peel and cube potatoes and place in a pot covered in water. Bring to a boil then reduce to a simmer for 15 minutes. When potatoes are soft, drain and add margarine, milk and 1 teaspoon of salt to the pot and use a potato masher or hand mixer to mash until smooth.
- In a skillet, heat the oil and add the onion, carrot, celery, and mushrooms and cook on medium, stirring occasionally, until vegetables are soft, about 10 minutes. Near the end of cooking, add the garlic, lentils, thyme, rosemary, and pepper and stir until combined.
- Scoop the vegetable and lentil mixture into a 9x9 or similar sized greased baking dish and spread evenly across the bottom. Then top with the mashed potatoes, spreading with a spoon until the vegetables are covered, and bake for 15 minutes until the top of the potatoes are golden. Sprinkle with parsley and serve warm.