You can either chop the whole mixture in a food processor after cooking, or simply just chop the chickpeas and walnuts into smaller pieces using a food processor now. I prefer to do this because it’s easier to clean up.
Sauté onion, garlic and salt with oil, or broth if oil free, over medium heat until onion is soft. About 5 minutes.
Add the lentils, chickpeas, walnuts, parsley and thyme and saute until just browning. About 3-5 minutes.
Add 2 cups of the broth, Yondu and tomato paste and cook covered for about 8-10 minutes. Don’t let it burn.
If you opted to chop the entire mixture, then chop now in a food processor. Make sure to pulse slowly so it doesn’t turn into mush. It helps to do it in small batches. Add back to the pan when done.
Add the carrots, peas and the rest of the broth into the pan and cook until most of the liquid has evaporated but it still has some sauce.
Spread at the bottom of a square baking dish. Then top with the mashed potatoes.
Bake for 25 minutes, until the top is browning at the edges.
Allow to cool so it sets better and serve!
You can use all lentils instead of both lentils and chickpeas. If you do this, use 1 cup lentils.
You can chop the entire mixture, or just chop the walnuts and chickpeas. See directions.
Yondu is a savory seasoning that brings out the richness in this dish. If you do not have it you can sub soy sauce or Tamari, but you may need less. Start with 2 tablespoons, taste and add more if needed.