Rich Lentil Potato Pie (Vegan)

• 1 Tablespoon Margarine
• 1 whole Medium Sweet Onion, Finely Chopped
• 1/2 teaspoons Dried Italian Herbs
• 1/4 teaspoons Dried Sage
• 2 whole Bay Leaves
• 1/2 teaspoons Salt
• 1 pinch Pepper
• 1/4 cups Diced Carrots
• 2 cloves Garlic, Minced
• 2 cups Vegetable Stock
• 1 cup Dried Lentils (red)
• 1/4 cups Corn
• 1/4 cups Peas
• 1 Tablespoon Balsamic Vinegar
• 18 cups Ketchup (optional)
• 5 whole Small Potatoes, Peeled, Chopped
• 18 cups Margarine
• 1/2 teaspoons Salt
• 1 pinch Pepper
• 13 cups Soy, Almond Or Rice Milk

1. 1) Saute onion in margarine in a large pan, over medium heat until the onions become translucent (about 4 minutes).
2. Add herbs (Italian, sage and bay) salt and pepper, garlic and carrots, sauteing for an additional 5 minutes.
3. Add vegetable stock and lentils.
4. Bring to a boil and let simmer for about 20 minutes (or just until the lentils are slightly softened, and most of the stock is absorbed).
5. Once finished, remove the bay leaves, stir in corn, peas, balsamic vinegar, and ketchup (if using).
6. Once combined, put the lentil mixture into an 8 x 10 dish.
7. Set aside while you make the potatoes.
8. 2) Boil the potatoes in water until softened.
9. Then drain the water, keeping the potatoes in the pot, and mash them along with remaining ingredients.
10. Add milk until you reach your desired consistency.
11. Spread on top of lentil mixture.
12. Bake in a 350 degree F oven for 25 minutes.
13. Let stand for 5 minutes.
14. Serve as is, or with ketchup, or barbecue sauce.
15. Enjoy!

margarine, sweet onion, italian herbs, bay leaves, salt, pepper, carrots, garlic, vegetable stock, dried lentils, corn, balsamic vinegar, ketchup, potatoes, margarine, salt, pepper, milk

Taken from tastykitchen.com/recipes/main-courses/rich-lentil-potato-pie-vegan/ (may not work)