3carrotshalved lengthwise and cut into thinly sliced half- moons
3celery ribsthinly sliced
3cupscooked brown lentils
Dash of paprikaoptional
1tablespoonchopped fresh parsleyoptional
Preheat the oven to 375°F. Coat a 13 x 9-inch baking dish with oil.
Place the potatoes in a medium pot, add cold water to cover, and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are fork-tender, 20 minutes.
Meanwhile, combine the milk, 2 tablespoons of the buttery spread, and the garlic powder in a small pot and heat over low heat.
In a large skillet, melt the remaining 2 tablespoons buttery spread over medium heat. Add the carrots, celery, onion, corn, peas, garlic, thyme, bay leaves, lentils, and 1 teaspoon of the salt.
Cook, stirring occasionally, until the vegetables begin to soften, 10 to 15 minutes. Remove and discard the bay leaves.
When the potatoes are done cooking, drain them and return them to the pot. Allow the steam to dissipate, 2 to 3 minutes. Add the warm milk mixture and the remaining 1 teaspoon salt. Mash with a potato masher until smooth.
Spread the vegetable mixture evenly over the bottom of the baking dish. Top with the mashed potatoes, using a spoon to spread them evenly. Sprinkle the potatoes with the paprika, if desired.
Bake until the potatoes begin to brown, 25 minutes. Garnish with parsley and serve.
Per serving: 295 calories; 2 g fat (.5 g saturated fat); 60 g carbohydrates;
11 g fiber; 12 g protein; 0 mg cholesterol; 880 mg sodium