Similar to a shepherd’s pie, but with a delightful twist.

Recipe by Judith Klausner


  • 1 1/2 cups small green lentils
  • 4 cups broth (mix of veggie & veggie no-chicken broth)
  • 1 shallot
  • 1 sweet onion
  • garlic (plenty)
  • 1 tablespoon + cumin
  • 1/2 tablespoon + curry powder
  • some smoked paprika
  • smoked salt
  • pomegranate molasses
  • olive oil
  • 2 tablespoons pomegranate white wine vinegar (could use red wine vinegar)
  • Garlic mashed potatoes (about 5-6 large Yukon gold’s worth)


  • Dice onions/mince shallot/mince or press garlic
  • saute all alliums (shallot, onion, garlic) in olive oil in large pot until translucent and getting caramelized
  • add smoked salt, paprika, curry powder and cumin, toast in with alliums
  • once toasty, add vinegar
  • add broth
  • add lentils and cover the pot
  • cook until lentils are tender. If lentils are nearing tender and there is still a lot of liquid in the pot, uncover for last little bit. Lentils should end up a stew consistency
  • Stir in 2-3 tablespoons of pomegranate molasses (to taste)
  • Stir about 3 tablespoons of mashed potatoes into the lentils to thicken
  • pour lentils into greased casserole dish
  • drizzle the top with more pomegranate molasses
  • spread mashed potatoes on top
  • bake at 425 for about 15 minutes
  • cool
  • eat