Ingredients

The following ingredients have 6 Servings
  • 400 g green lentils
  • 500 g white potatoes (peeled and chopped)
  • 500 g cauliflower (trimmed and chopped)
  • Low fat cooking spray
  • 1 medium onion (diced)
  • 3 cloves garlic (chopped finely)
  • 1 large carrot (diced)
  • 1 tsp dried mixed herbs
  • 2 tbsp cornflour
  • 3 tbsp soy sauce
  • 200 ml tomato passata
  • 250 ml vegetable stock
  • Salt and freshly ground pepper

Instruction

  • Cook the green lentils in 1 litre of boiling water for about 30 minutes until softened. Then drain and set aside.
  • Whilst lentils are cooking also cook the potatoes and cauliflower by placing them both in a pan of cold water, bring it to the boil and then simmering for about 15 minutes until tender. Then mash and set aside.
  • Preheat oven to 180C
  • Spray the bottom of a large pan with the cooking spray, heat gently and when the oil starts to bubble sauté the onion, garlic and carrot together for about 5 minutes until softened.
  • Stir in the herbs, cornflour, soy sauce, green lentils, tomato passata and vegetable stock and bring the mixture to the boil. Season to taste.
  • Pour the lentil mixture into an over proof casserole dish and top with the cauliflower mash using a fork to fluff it up slightly.
  • Place the casserole onto a shelf in the middle of the oven and bake for approximately 30 minutes until the potatoes are beginning to turn golden.
  • Allow to cool slightly prior to serving.