Time: ~90 minutes
Servings: 6
Calories per serving: 275
Reheating: Refridgerate, or freeze. Reheat in microwave.
Ingredients
Lentil Mix
- 1 tbsp olive oil
- 2 red onion, diced
- 4 small carrots, peeled and sliced
- 4 celery stalk, washed and sliced
- two handfuls of frozen peas
- 180 ml red wine
- 800g cans chopped tomatoes (2 cans)
- 800g puy lentils (2 cans)
- worcester sauce
- tabasco
- splash balsamic vinegar
- 4 cubes veg stock dissolved in 100ml hot water
- 2 bay leaf
- 2 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
- preheat oven 180*C
- boil potatoes and set aside
- fry onion and carrots in oil, 5 mins
- add celery and peas, 5 mins
- add tabasco, worcester, balsamic, herbs, stock and red wine
- add tomatoes and lentils
- simmer 30 mins
- pour mix into oven dish
- mash potatoes with butter, milk
- layer on top of lentil mix
- top with grated cheese and paprika
- bake for 30 mins