Vegetable Lentil Pie

• 1/3 cup red split lentils
• 1 lb. potatoes, quartered
• 1 tbsp. canola oil
• 1 large onion, chopped
• 2 large carrots, diced
• 2 large parsnips, diced
• 2 sticks celery, chopped
• 2 garlic cloves, sliced
• 4 cups vegetable stock
• 2 tbsp. sundried tomato paste
• 4 tbsp. nonfat milk
• 2 tbsp. olive oil
• 3 tbsp. chopped chives

1. Put the lentils into a pan, and cover with boiling, salted water. Simmer for 20 mins until tender.
2. Meanwhile, bring the potatoes to a boil, and then simmer for 15 mins until they are tender.
3. Heat the oven to 400u0b0F. Heat the oil in a pan; add the onion, and cook for 5 mins to soften. Add the carrots, parsnips, celery, and garlic, and cook for 5 mins.
4. Add the stock and tomato paste, and simmer for 20 mins. Drain the potatoes, return to pan, season, and add milk and olive oil. Mash until smooth. Drain any excess liquid from the lentils, stir into the vegetable mixture, and then transfer to a large ovenproof dish. Top with the mashed potato. Place in the oven for 20 mins. To serve, garnish with chives.

red split lentils, potatoes, canola oil, onion, carrots, parsnips, celery, garlic, vegetable stock, tomato, nonfat milk, olive oil, chives

Taken from www.myrecipes.com/recipe/vegetable-lentil-pie (may not work)