Ingredients
The following ingredients have 4 Servings
- Carrot - 2 medium size peeledand roughly chopped
- Onion - 1 small peeled and diced
- Peas - 50 gms
- Tomatoes 2- medium skinned and diced
- Garlic - 2 cloves
- Red split Lentils - 200gm rinsed and drained
- Sweet Potato - 500 gms peeled and cut into chunks
- Vegetable stock - 250gm
- Tabasco or Sriracha sauce - 1 tablespoon
- Salt - 3/4 teaspoon
- Black pepper - 1 teaspoons freshly ground
- Dried Parsley - 1 tablespoon
Instruction
- Heat 1/4 teaspoon low fat oil in a pan. Add onion, garlic, peas and carrots. Cook it for 2-3 minutes on medium heat until soften. Add the lentil and stock, bring to the boil and cook for 10 minutes.
- Add tomatoes and Sriracha sauce and simmer for 2 minutes until tender. Season to taste and transfer to an ovenproof dish.
- Meanwhile cook the sweet potato in large pan of lightly salted boiling water for 10-15 minutes. Drain and mash and season with salt, pepper and dried Parsley. Spread over the lentil mixture and Sprinkle with dried parsley and ground black pepper.
- Place in a preheated for 15 minutes or grill for 4-5 minutes in oven. Serve with green vegetables of your choice.
