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  • 5 medium russet potatoes, cubed or  12 to 15 small yellow or red potatoes, cubed

  • 1 medium yellow onion, diced

  • 2 medium carrots, diced

  • 1 medium tomato, diced

  • 1 zucchini or yellow squash, diced

  • 2 cups brown or green lentils, dried

  • 1 cup green peas 

  • 3 cups vegetable stock (Hippocrates soup)

  • 7 cups distilled or spring water

  • 1/4 cup uncooked rolled or steel cut oats, optional

  • 1/2 cup homemade oat milk or non-fat yogurt

  • 1 handful parsley, finely chopped

  • 3 cloves of garlic, minced

  • 2-3 tsp fresh rosemary, finely minced

  • 2-3 tsp fresh thyme, finely minced

  • 2-3 tsp fresh sage, finely minced

Optional ingredient alternatives:

Small wedges of pumpkin, butternut squash or sweet potatoes can be used in place of zucchini, carrots or peas

Organic Ingredients:


  1. In a large pot, bring 6 cups of water to boil. Add cubed potatoes and boil under fork tender

  2. Strain potatoes through a colander and let cool

  3. In a large skillet, use a few tbsp of water and vegetable stock to sauté onions and 2 cloves of garlic over medium heat until fragrant

  4. Next add carrots and zucchini for an additional 2-4 minutes, stirring frequently until soft

  5. Add tomatoes, uncooked lentils and remaining stock. Thin a thick vegetable stock with additional water, if needed. Cover and cook for 25 minutes

  6. Add peas, rosemary and thyme. Reduce heat to low for an additional 15 minutes. Cook until lentils are tender and remove from heat

  7. Pre-heat oven to 350º

  8. In a separate bowl, smash potatoes with a potato masher, adding in the remaining clove of garlic, parsley, sage, and yogurt or oat milk until mash is light and fluffy 

  9. Transfer the lentil and vegetable mixture to a 3 quart casserole dish. Raw oats can be stirred in to create more body to the mixture, if desired

  10. Top the mixture with mashed potatoes, covering completely, smoothing with a spoon or spatula

  11. Bake the casserole for 15-20 minutes, until the potatoes have turned golden brown. Remove from the oven and let cool for at least 10 minutes before serving. The filling will thicken as it cools

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