Lentil Cottage Bake

LENTIL_-07-26 22.50.04-1.jpg Serves 8, prep time 50 minutes, cooking time 1 hour 45 minutes

1 can of lentils
3 tins of vegetable stock
1 tbsp of olive oil
1 large onion, chopped
1 tsp cumin seeds

1 vegetable stock cube
1 diced red pepper
1 yellow courgette, chopped
1/2 tsp of garlic powder
1 tin of chopped tomatoes
2 tsp of mixed herbs
1 tin of chopped onions

Splash of Worcester sauce
2 tbsp of ketchup

6 medium potatoes, peeled and cubed
1 leek, thinly sliced
1 diced pepper
Handful of mozzarella cheese
1 tbsp of butter

Preheat the oven to 180 degrees. Add a tin measure of lentils to a pan and add three cans of hot water, add the stock cube, garlic and cumin seeds. Bring to the boil and simmer for 45 minutes, until the lentils soften. Heat some oil in a pan and brown the onions,  peppers and courgettes cook until softened, season and stir. Next add the tinned tomatoes, a splash of Worcester sauce and the dried mixed herbs. Simmer for 25 minutes. In a third pan boil the potatoes in some salted water until they start to break apart, drain and mash with the butter, stir in the leeks, cheese and peppers and set to one side. Mix together the lentils and tomato sauce and transfer to an ovenproof dish. Even out the lentils and top with mashed potato, add spoonfuls at a time, so the topping doesn’t sink, even out with a fork and place in the for 45-50 minutes until the potato is crisp and turns a golden colour. Remove from the heat and serve. This dish can also be used to cook a batch and freeze.

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