Vegan Creole Red Lentils on Mashed Potatoes

Ingredients
1 cup red lentils
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
2 celery stalks, chopped
3 medium fresh tomatoes, chopped
2 tablespoons Creole-style seasoning blend (recipe below)
1 teaspoon vegetarian Worcestershire sauce
Salt and pepper to taste
2 cups vegetable broth or water
Creole-style Seasoning Blend
2 tablespoons chili powder
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon dried oregano
1 tablespoon dried thyme
In a saucepan or skillet with a lid heat the olive oil over medium heat. Add the onions, garlic, bell pepper, and celery, and sauté until the onions become translucent and the vegetables begin to soften.
Stir in the fresh tomatoes, creole-style seasoning blend and Worcestershire sauce. Mix everything together until well combined.
Add the red lentils and the vegetable broth or water, and bring the mixture to a boil. Reduce the heat, cover the skillet or saucepan, and let it simmer for 20-25 minutes, or until the lentils are tender. You can add more broth or water as needed if the lentils become too dry.
Taste and adjust the seasonings as needed. If you’d like a little more heat, you can also add hot sauce.
Serve the Creole red lentils over mashed potatoes.