It’s not always easy being a mother. No matter how old your children are you never stop worrying about them or wanting to protect them from the hard things in life. I guess the best thing you can do is to help them grow up to be strong and determined to make the best of what ever comes their way. This past week has been a trying week as Sarah prepared for and thankfully made it through a difficult surgery both physically and emotionally. I can’t begin to tell you how proud of her I am for her courage and the way she has faced a very difficult situation. Sarah posted a quote earlier on her Facebook page that for me really sums up her bravery throughout this whole ordeal. ”What lies behind us and what lies before us are small matters compared to what lies within us” -Ralph Waldo Emerson

So, while Sarah was in surgery and of course Cliff was with her I put together a comforting dinner that would be ready for them when they got home. I had some Onion and Apple Confit in the refrigerator and I used it along with lentils and mashed potatoes to make a hearty and satisfying meal that is what I call real “comfort” food.



  • 1 cup Onion and Apple Confit
  • 2 1/4  cups low sodium vegetable broth, divided
  • 2 cloves garlic, minced
  • 1 tbsp Worcestershire sauce (if you follow a gluten free diet make sure to use a gluten free sauce)
  • 1 tbsp no salt added tomato paste
  • fresh ground black pepper to taste
  • 1 tbsp organic cornstarch
  • 1 cup cooked lentils (I used Beluga lentils because they stay firmer and keep their shape. You can use any kind of lentil but don’t over cook them)
  • 1 cup frozen vegetables of your choice (I used organic sweet corn)
  • 5-6 medium sized potatoes, peeled and diced
  • 1 tsp sea salt
  • 1/2 cup non-dairy milk
  • 1/4 cup nutritional yeast


  1. Preheat oven to 350 degrees.
  2. Place the potatoes and salt into a large pot and fill with water to cover.
  3. Boil potatoes until tender. Drain and set aside.
  4. Spoon the Onion and Apple Confit into a 2 quart or larger sauce pan.
  5. Add 2 cups broth, garlic, Worcestershire sauce and tomato paste and heat on low to a simmer. Season with black pepper to taste.
  6. Add the lentils and vegetables and return to a simmer.
  7. Mix the remaining broth and cornstarch in a small bowl. Add to the sauce pan and stir until thickened slightly.
  8. Pour into a 2 quart baking dish.
  9. Whip the potatoes with the milk. Stir in the nutritional yeast.
  10. Drop spoonfuls of the potatoes evenly over the lentil mixture and then spread them out to cover the top completely.
  11. Bake 30-40 minutes until hot and bubbly.

Nutritional Info:

Makes 6 servings.

Serving size 1 generous cup.

Nutritional information will vary depending on what milk and vegetables are used. Nutrition information provided is based on unsweetened soy milk and corn.

Nutrients per serving:  Calories: 307, Cal. from Fat: 34, Total Fat: 3.5g, Sat. Fat: .5g, Carbs: 61g, Fiber: 9.5g, Sugars: 10g, Protein: 11g, Sodium: 500mg, Chol: 0mg


Cover and store leftovers in the refrigerator for 1-2 days.

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