2 cups beluga lentils, sorted and rinsed
2 medium carrots chopped
1 onion chopped
1/2 a yellow turnip peeled and chopped
4 medium russet potatoes chopped with skins
1/2 cup greek yogurt
parmesan, salt, pepper, olive oil
In a small pot, cook the lentils until almost all of the water has cooked off. Set aside. In a larger pot, boil the potatoes until soft, drain and mash with the yogurt. Set aside. In a large pot, saute the onion, carrot, and turnip in olive oil until soft. Combine vegetables with lentils, season to taste, and pack tightly into a small casserole dish. Top lentils with mashed potatoes and pack tightly, keeping surface as level as possible. Top with parmesan cheese. Bake covered in 350 oven for 25 mins and finish in broiler for another 5 with the lid off. Serve in squares.