If you need a healthy meal prep idea, look no further than Vegan French Lentil & Turmeric Potato Bake. It's similar to a shepherd's pie, but with lentils instead of lamb.
This dish is inspired by and adapted from a recipe Joe Yonan posted on his instagram from his cookbook called Cool Beans for Lentil-Mushroom Farmer's Pie With Turmeric-Cauliflower Mash.
Because I did not have all the ingredients, I made a few changes. Below is what I did:
1) cook French lentils until tender in salted water, drain
2) pressure cook potatoes, discard the skins, put cooked potatoes through a press, mix with olive oil, salt, and turmeric
3) in an oven safe big skillet, sauté chopped red onions and carrots in olive oil for about 10 minutes
4) add quartered white mushrooms and continue sautéing for another 10 minutes adding more oil if necessary
5) season the mixture with salt, pepper, dried thyme and add flour to coat
4) stir in red wine vinegar and a mixture of water and ketchup, bring to a boil
5) stir in frozen corn
6) while preheating the oven to 400F, add drained lentils to the carrot/mushroom mixture, and top with turmeric potatoes
7) bake for about 30 minutes
This dish can be adapted in many more ways and can be baked in individual ramekins for better portion control. I'll be eating it all week long for lunch!
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