Lentil Bake

Time: ~90 minutes

Servings: 6

Calories per serving: 275

Reheating: Refridgerate, or freeze. Reheat in microwave.

Ingredients

Lentil Mix
  • 1 tbsp olive oil
  • 1 red onion, diced
  • 2 small carrots, peeled and sliced
  • 2 celery stalk, washed and sliced
  • small handful frozen peas
  • 90 ml red wine
  • 400g can chopped tomatoes
  • 400g puy lentils (1 can)
  • worcester sauce
  • tabasco
  • splash balsamic vinegar
  • 2 cubes veg stock dissolved in 100ml hot water
  • 1 bay leaf
  • 1 sprig fresh rosemary
  • handful fresh parsely
  • smoked paprika
  • sea-salt & black pepper

Toppping

  • 1.5kg potatoes (King Edwar or Maris Piper)
  • knob of butter
  • 25 ml milk
  • 75 g mature cheddar grated
  • smoked paprika

Method

  1. preheat oven 180*C
  2. boil potatoes and set aside
  3. fry onion and carrots in oil, 5 mins
  4. add celery and peas, 5 mins
  5. add tabasco, worcester, balsamic, herbs, stock and red wine
  6. add tomatoes and lentils
  7. simmer 30 mins
  8. pour mix into oven dish
  9. mash potatoes with butter, milk
  10. layer on top of lentil mix
  11. top with grated cheese and paprika
  12. bake for 30 mins
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