One Pot
Tuscan Garlic Lunchbox-Later Lentil Shepherd’s Skillet with Toasted Pepitas
Tomato, garlic, and rosemary-inspired comfort. This recipe makes a cozy vegetable-and-lentil filling with a quick golden potato topping, planned to hold well for tomorrow's lunch, with a crisp, savory finish. It is designed for dependable prep, familiar groceries, and a calm family dinner.
Add this meal to an editable plan and review every suggested ingredient.
Preview the developer handoffWhat you’ll need
Ingredients
- 2 cans lentils, rinsed and drained
- 1 yellow onion, diced
- 2 carrots, diced
- 8 oz cremini mushrooms, chopped
- 2 cups frozen peas
- 3 cups prepared mashed potatoes
- 1 tbsp extra-virgin olive oil
- 1 cup low-sodium vegetable broth
- 3/4 tsp kosher salt
- 3 garlic cloves, minced
- 1 tsp dried rosemary
- 1/2 cup crushed tomatoes
- 1/3 cup toasted pepitas
Make it happen
Directions
- 1
Heat the broiler. Warm olive oil in an oven-safe skillet and cook onion, carrots, and mushrooms for 8 minutes.
- 2
Add 3 garlic cloves, minced and 1 tsp dried rosemary, lentils, broth, and salt. Simmer until slightly thickened, about 8 minutes.
- 3
Stir in peas. Spoon mashed potatoes over the filling and spread to the edges.
- 4
Broil for 5–7 minutes until golden in spots. Rest for 5 minutes, add fresh basil and a drizzle of olive oil, and serve.
- 5
Scatter the toasted pepitas over the finished dish just before serving.
Estimated per serving
Nutrition at a glance
Estimates are provided for planning and are not medical advice.