1 can (14 oz.) vegetable broth
3/4 cup water
1 cup dry lentils, rinsed and drained
3 cloves garlic, minced
1 1/2 lbs. Parsnips, peeled and cut into 1/2" slice
1 med. red onion, cut into wedges
1 can (14 1/2 oz.) Italian-style diced tomatoes
3 Tbsp. tomato paste
4 med. potatoes, peeled and cut up
3 Tbsp. butter or margarine
1/2 tsp. dried thyme
1 tsp. salt
1/4 to 1/3 cup milk
1 1/2 cups shredded Colby cheese
In a large pot, add broth, water, lentils and garlic. Bring mixture to boiling; lower heat and cover. Simmer for 20 minutes.
Add parsnips and onions. Return mixture to boiling; lower heat and cover. Simmer for 15 minutes or until veggies and lentils are tender. Remove pot from heat. Stir in tomatoes and tomato paste.
In a 2 qt. saucepan, cook potatoes in salted water to cover for 20-25 minutes or until tender; drain. Mash potatoes with a potato masher or whip with an electric mixer. Add butter, thyme, and salt. Gradually beat in enough milk to get a fluffy consistency. Stir in 1 cup of cheese until melted.
Spread lentil mixture into an oblong or appropriate size casserole. Top with potato mixture. Cover with foil and bake at 350�F for 30 minutes or until heated thoroughly. Uncover and sprinkle with 1/2 cup cheese. Bake 5 minutes longer or until cheese melts. Yield: 6 servings.