Directions

Put potatoes in large saucepan filled with enough cold water to just cover the potatoes. You can peel or leave skin on, but it will look prettier if you peel the potatoes. Cut potatoes into chunks to make cooking happen more evenly. Bring
to a boil, and cook until tender, about 15 minutes. Drain well.
In large bowl, mash potatoes with 1 cup milk and mustard. Add salt and pepper
to taste.
Preheat oven to 350 degrees. Bring small saucepan of lightly salted water to a boil. Add carrots, and cook 2 minutes to blanch. Drain and set aside.
Coat large skillet with cooking spray, and set over low heat. Add onion and cook, stirring, until softened, about 2 minutes. Add garlic, and cook
15 seconds.
Stir in lentils, blanched carrots, peas, vegetable broth, tomatoes, tomato paste, thyme and Worcestershire sauce. Mix well. Cook, stirring often, until flavors blend about 10 minutes. Season with freshly ground pepper to taste.
Lightly coat a 3 quart gratin dish or shallow casserole with cooking spray. Spoon filling into prepared dish. Top with dollops of mashed potatoes and cheese and garnish with green onion. For an elegant look, pipe topping though a pastry bag fitted with a star tip.
Bake until heated through, 30-45 minutes. Let stand 10-15 minutes before serving.

Per serving: 402 calories, 2g fat, 1g sat fat, 80g carbohydrates, 18g protein, 205mg sodium, 14g fiber