PREP: 45 minutes BAKE: 35 minutes OVEN: 350°F MAKES 8 servings
1 14-ounce can vegetable broth
1 cup brown lentils, rinsed and drained
1 cup water
3 cloves garlic, minced
4 medium carrots, cut diagonally into 1⁄2 -inch slices
3 small parsnips, peeled and cut diagonally into 1⁄2 -inch slices
6 white boiling onions (8 ounces), quartered, or 1 medium onion, cut into thin wedges
4 cups coarsely shredded Swiss chard or kale
1 14.5-ounce can no-salt-added diced tomatoes, undrained
2 tablespoons no-salt-added tomato paste
2 tablespoons snipped fresh basil or 2 teaspoons dried basil, crushed
11⁄3 pounds potatoes (4 medium), peeled and cut up
4 cloves garlic, peeled
1 tablespoon butter
3 to 4 tablespoons fat-free milk
1⁄2 cup finely shredded Parmesan cheese (2 ounces)
1 tablespoon snipped fresh basil or 1⁄2 teaspoon dried basil, crushed
1 In a large saucepan combine broth, lentils, the water, and minced garlic. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Add carrots, parsnips, and onions. Return to boiling; reduce heat. Simmer, covered, for 10 to 15 minutes more or just until vegetables and lentils are tender. Stir in chard; remove from heat. Stir in undrained tomatoes, tomato paste, and 2 tablespoons fresh or 2 teaspoons dried basil.
2 Meanwhile, preheat oven to 350°F. In a covered large saucepan cook potatoes and whole garlic in enough boiling, lightly salted water to cover for 20 to 25 minutes or until tender; drain. Mash with a potato masher or beat with an electric mixer on low speed. Add butter. Gradually beat in enough of the milk to make potatoes light and fluffy. Stir in cheese and 1 tablespoon fresh or 1⁄2 teaspoon dried basil.
3 Transfer lentil mixture to an ungreased 2- to 21⁄2 -quart casserole or au gratin dish. Spread potato mixture evenly over lentil mixture.
4 Bake, uncovered, about 35 minutes or until heated through.
PER SERVING: 234 cal., 3 g total fat (2 g sat. fat), 8 mg chol., 386 mg sodium, 41 g carb., 13 g fiber, 12 g pro.
Make-Ahead Directions: Prepare as directed through Step 3. Cover dish with plastic wrap; chill for 2 to 24 hours. To serve, preheat oven to 350°F. Remove plastic wrap; cover dish with foil. Bake for 50 minutes. Bake, uncovered, for 10 to 15 minutes more or until heated through.
