2 large russet potatoes, washed and cut into 2 inch chunks
3 medium carrots, peeled and diced into 1 inch chunks
3-4 cloves garlic, minced
3 Tbsp extra virgin olive oil
1 tsp kosher salt
black pepper, to taste
3/4 cup frozen peas
1/2 cup green lentils
2 cups vegetable broth
Preheat oven to 400 degrees. Prepare the potatoes and carrots, and place in a medium bowl. In a small bowl, mix the olive oil, garlic, salt, and pepper, and then pour over the potatoes and carrots, stirring well. Pour the mixture into a casserole dish. Cook in the oven for 30-35 minutes, stirring halfway through.
Meanwhile, put 1/2 cup of green lentils into a small saucepan with 2 cups of vegetable broth (lid on) and bring to a boil. Once it’s boiling, slide the lid over so it’s slightly ajar, allowing more steam out, and turn heat down to low. Allow to simmer until the broth cooks off. The lentils should be done cooking around the same time as the potatoes and carrots.
About 10 minutes before the potatoes and carrots finish cooking, cook the peas, drain, and set aside.
Once everything is cooked, add the peas and lentils to the potatoes and carrots in the casserole dish and mix everything together. Makes 2 entree servings or 4 side servings.