1 onion, diced
1 celery stalk, diced
2 carrots, diced
4 garlic cloves, minced
250g mushrooms, sliced
1/2 tsp each dried thyme and dried rosemary
1 tsp sea salt
1/2 tsp pepper
2 tbsp tomato paste
2 tbsp vegan Worcestershire sauce
1 tsp browning
300g brown lentils, rinsed and drained
100g red lentils, rinsed and drained
1/2 cup vegan red wine or veggie stock
1/2 cup veggie stock plus 2-3 tbsp more, if mixture is dry.
For the potatoes:
2-2 1/2 pounds sweet potatoes, diced
1 tbsp coconut oil
1/2 tsp sea salt
1/8 tsp pepper
Note-if you want a thicker potato topping, you can double the potato recipe. 🙂