Serves: 4 servings
  • 2 cups chopped mushrooms
  • 1 cup chopped onion
  • 1 garlic clove, chopped
  • neutral cooking oil
  • 1 can lentils, drained (about 2 cups)
  • 2 tbsp red wine
  • 1 tbsp Bragg seasoning
  • salt and pepper to taste
  • 1 tsp dried thyme
  • 3 tbsp corn starch
  • 3 tbsp water
  • 4-6 cups packed spinach or arugula
  • 4 cups mashed potatoes
  • grated cheese and bread crumbs for topping (optional)
  1. In a bit of cooking oil sauté onion until it softens, then add garlic and continue to sauté for another minute or two.
  2. Add mushrooms and cook until most of the moisture is sweated off.
  3. Add lentils and deglaze with wine.
  4. Season
  5. Add spinach and cook just until wilted.
  6. Whisk cornstarch with water and stir into mixture cooking until it thickens.
  7. Pile into prepared baking pan or Omnia pan if using.
  8. Top with mashed potatoes and sprinkle with crumbs and cheese if using.
  9. Place on heated Omnia base plate, cover and cook for about 20-25 minutes on medium low.
  10. If using conventional oven, bake uncovered at 350 ° for about 20-25 minutes until bubbly and topping browns slightly.
Recipe by SEA SALT GALLEY KAT at https://www.seasaltgalleykat.com/omnia-stove-top/lentil-mushroom-shepherds-pie/