Ingredients

2 (4 oz.) Libby's® Cut Green Beans Vegetable Cups

　　2 (4 oz.) Libby's® Diced Carrots Vegetable Cups

　　1 cup green lentils

　　2 cup chicken broth, (or vegetable broth)

　　5 large russet potatoes

　　2 tablespoons butter, (for the potatoes)

　　1/4 cup milk, (for the potatoes)

　　1 small yellow onion

　　2 cloves garlic, minced

　　2 cups mushrooms, sliced

　　1 teaspoon chili powder

　　1 tablespoon lemon juice

　　large pinch sea salt & black pepper

　　rosemary or thyme, for garnish

　　

Steps:

Step 1

Bring lentils and broth to a boil with a pinch of kosher salt. Cover and let simmer on low until lentils are soft.

　　

Step 2

Peel potatoes and quarter. Bring to a boil and let simmer till soft. Mash with butter, milk & salt.

　　

Step 3

In separate skillet, sauté onions until translucent. Then add garlic, Libby's® Diced Carrots, mushrooms and Libby’s® Cut Green Beans. Once browned, add the lentils and gently fold together. Transfer lentil mixture to baking dish. Cover with mashed potatoes.

　　

Step 4

Drizzle melted butter across potatoes and bake for 12 minutes.