Directions:
- For topping: Preheat oven to 450°F. Bake potatoes on a foil-lined baking sheet until tender, about 45 minutes. Let cool slightly, then peel. Press potatoes through a ricer, food mill, or colander into a large bowl. Add butter; stir until well blended. Stir in milk. Season to taste with salt. DO AHEAD: Potatoes can be made 1 day ahead. Let cool, press plastic wrap directly onto potatoes, and chill.
- For filling: Soak dried porcini in 3 cups hot water; set aside. Combine lentils, 1 garlic clove, 1 teaspoon salt, and 4 cups water in a medium saucepan. Bring to a boil; reduce heat and simmer, stirring occasionally, until lentils are tender but not mushy, 15ñ20 minutes. Drain lentils and discard garlic.
- Heat 3 tablespoons oil in a large heavy pot over medium heat. Add onions and cook, stirring occasionally, until soft, about 12 minutes. Add chopped garlic and cook for 1 minute. Stir in tomato paste. Cook, stirring constantly, until tomato paste is caramelized, 2-3 minutes.
- Add bay leaves and wine; stir, scraping up any browned bits. Stir in porcini, slowly pouring porcini soaking liquid into pan but leaving any sediment behind. Bring to a simmer and cook until liquid is reduced by half, about 10 minutes. Stir in broth and cook, stirring occasionally, until reduced by half, about 45 minutes.
- Strain mixture into a large saucepan and bring to a boil; discard solids in strainer. Stir cornstarch and 2 tablespoons water in a small bowl to dissolve. Add cornstarch mixture; simmer until thickened, about 5 minutes. Whisk in miso. Season sauce with salt and pepper. Set aside.
- Preheat oven to 450°F. Toss vegetables and pearl onions with remaining 2 tablespoons oil, 5 garlic cloves, and rosemary sprigs in a large bowl; season with salt and pepper. Divide between 2 rimmed baking sheets. Roast, stirring once, until tender, 20-25 minutes. Transfer garlic cloves to a small bowl; mash well with a fork and stir into sauce. Discard rosemary. DO AHEAD: Lentils, sauce, and vegetables can be made 1 day ahead. Cover separately; chill.
- Arrange lentils in an even layer in a 3-quart baking dish; set dish on a foil-lined rimmed baking sheet. Toss roasted vegetables with fresh mushrooms and chopped herbs; layer on top of lentils. Pour sauce over vegetables. Spoon potato mixture evenly over.
- Bake until browned and bubbly, about 30 minutes. Let stand for 15 minutes before serving.
- Per serving: 660 calories, 19 g fat, 15 g fiber Nutritional analysis provided by Bon Appétit
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 10843.36 Kcal (45399 kJ) | ||
| Calories from fat | 2492.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 276.9g | 426% | |
|---|---|---|---|
| Cholesterol | 413.73mg | 138% | |
| Sodium | 17612.1mg | 734% | |
| Potassium | 20228.7mg | 430% | |
| Total Carbs | 1808.55g | 603% | |
| Sugars | 406.81g | 1627% | |
| Dietary Fiber | 201.84g | 807% | |
| Protein | 224.12g | 448% | |
| Vitamin C | 452.9mg | 755% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 1148.5mg | 6380% | |
| Calcium | 1597.5mg | 160% | |
| Amount Per 100 g | |||
| Calories | 108.91 Kcal (456 kJ) | ||
| Calories from fat | 25.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.78g | 426% | |
|---|---|---|---|
| Cholesterol | 4.16mg | 138% | |
| Sodium | 176.89mg | 734% | |
| Potassium | 203.17mg | 430% | |
| Total Carbs | 18.16g | 603% | |
| Sugars | 4.09g | 1627% | |
| Dietary Fiber | 2.03g | 807% | |
| Protein | 2.25g | 448% | |
| Vitamin C | 4.5mg | 755% | |
| Iron | 11.5mg | 6380% | |
| Calcium | 16mg | 160% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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