Ingredients:

1 kg potatoes, peeled and diced

1 tbs oil

1 medium onion, chopped

1 stalk celery, finely chopped

1 large carrot, finely chopped

1 x 500 g jar low-sodium tomato-based pasta sauce

2 x 400 g brown lentils, drained and rinsed or 3 ½ cups cooked brown lentils

1 cup frozen peas

1 tbs almond butter

1/2 cup rice milk fortified with calcium b12

Directions:

1. Preheat oven to 350 degrees F / 177 degrees C / Gas 4 Moderate. Place potatoes in a large saucepan and cover with hot water.

2. Bring to a boil, then reduce heat and simmer until tender. Heat oil in a medium pot and sauté onion, celery and carrot until soft. Add curry powder and sauté for 1 minute. Add pasta sauce, lentils and peas, and bring to a boil. Reduce heat and simmer for 5 minutes.

3. Drain potatoes, and add almond spread and soy milk. Mash until smooth. Spoon lentil mixture into one large oven-proof dish or 6 one-cup small oven-proof dishes. Top with mashed potato.

4. Bake in a moderate oven for 40 minutes.

Bon Appetit!