Directions

1. Preheat oven to 350°. Spray a 2-quart baking dish with cooking oil spray.
2. Heat olive oil in a large skillet over medium-high heat. Add onion, 
carrot and water. Cover and cook, stirring occasionally, until softened, 3 to 5 minutes.
3. Stir in corn and thyme, stirring occasionally, for 2 minutes. Sprinkle with flour and stir to coat. Stir in broth and red wine. Bring to a simmer; cook, stirring, for 1 minute. Stir in lentils and cook, stirring constantly, for 2 minutes. Season with salt and freshly ground black pepper.
4. Pour mixture into a 2-quart baking dish. Top with the mashed potatoes and parmesan cheese if desired. Bake at 350° for 20 to 25 minutes.

Per serving: 267 calories, 6g fat, 1g sat fat, 39g carbohydrates, 14g protein, 469mg sodium, 10g fiber