1.
Chop onion, carrot, garlic and celery in small pieces.
2.
Heat the oil in a pan over medium-high flame.
3.
Put a pinch of salt and black pepper in hot oil along with chopped vegetables and keep stipring continuously for 6-7 minutes until the vegetables are cooked properly.
4.
Once the vegetables are cooked, add pomegranate juice and cook till it is over.
5.
Slow down the heat ,add cooked lentils, peas, tomatoes paste, 1/2 cups vegetable broth, thyme, garlic powder, salt and black pepper and cook on low flame stiring continuously for 5 minutes.
6.
If the pulses become very dry, mix 1/4 cup broth more and mix well.
7.
Remove from flame and keep it aside.
8.
In a big bowl add boiled potatoes and mash with the help ofmasher.
9.
Add milk, butter, salt and pepper in mashed potatoes and mix well.
10.
Preheat the oven for 200 minutes at 10 minutes.
11.
Put the prepared mixture of lentils in ramkins or baking dish and put a layer of potato mixture over it.
12.
Cook at 200 * C for 10-15 minutes.
13.
Broil the potatoes for two minutes to make it crispy.
NutriBuddy™ 
Ruchi 
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