If you’ve never heard of bone broth, you’ve been living under a rock, at least in the foodie world. Progresso recently came out with a cooking stock to rival your homemade bone broth- made by simmering real bones, vegetables, and herbs- same great taste but without any effort on your part. The Progresso Cooking Stocks are made without artificial flavors and come in chicken, unsalted chicken, and vegetable. They serve as a great base to a recipe or are perfect for sipping.
Topping:
1 head cauliflower
½ cup milk
¼ cup vegetable Progresso Cooking Stock
¼ cup grated parmesan cheese (can omit if vegan)
1 tsp garlic powder
Filling:
1½ cups uncooked lentils
Progresso Cooking Stock
1 yellow onion
5 carrots
10 oz mushrooms
1 tsp basil
1 tsp garlic powder
1 TBSP balsamic vinegar
1 TBSP butter
1 TBSP tomato paste
Handful of scallions
1 TBSP Worcestershire sauce
Directions:
- Cook lentils in cooking stock
- Cut all veggies- cauliflower, onions, carrots, mushrooms
- Steam cauliflower
- Measure milk, broth, parmesan (if using), and garlic for cauliflower mash topping
- Once cauliflower is cooked, puree with above topping ingredients, set aside
- Start cooking onions and carrots in 1 TBSP butter
- Add mushrooms and continue to sauté
- Add sauce- balsamic vinegar, tomato paste, and Worcestershire sauce to cooking veggies
- Finish cooking vegetables in the sauce until done
- Combine veggies and cooked lentils in 13x9 pan
- Spread evenly and then add mashed cauliflower topping
- Spread evenly and top with scallions
- Broil for 10-15 minutes until top starts to brown slightly
- Serve warm or reheat and eat throughout the week