Lentil, Barley, and Potato Pie

1/2 cup dried lentils
3 cups pearled barley
3 medium tomatoes -- chopped
1 medium onion -- chopped
2 cups cauliflower floweret
2 stalks celery -- sliced
1 small onion -- thickly sliced
1 small turnip -- thinly sliced
2 medium carrots -- diced
1 tablespoon Italian spice blend -- salt free
1 1/2 pounds Idaho potatoes -- peeled and diced
3 tablespoons oat milk -- or soy or rice milk

Preheat oven to 400 degrees F.

Place the lentils, barley, onions, tomatoes, cauliflower,, celery, turnips, carrots, and herbs in a soup pot. Add 1 1/2 cups of water. Bring to a boil, cover, and simmer 45 minutes or until the vegetables are just tender.

In another pot, cook the potatoes until just tender in enough boiling water to cover, apx. 20 minutes. Drain and mash with the milk.

Place the lentil mixture in a casserole dish that has been lightly coated with cooking spray. Spoon the mashed potatoes on top and bake for 35 minutes.

Per Serving: 412 Calories; 1g Fat (2.9% calories from fat); 14g Protein; 89g Carbohydrate; 19g Dietary Fiber; 0mg Cholesterol; 51mg Sodium. Exchanges: 5 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable.