- 100 grams green or black lentils
- 300 ml hot water
- 1 medium red onion finely diced
- 2 medium carrots finely chopped
- 1 medium stick of celery finely chopped
- 1 bay leaf
- 1 clove of garlic finely chopped
- 6 medium mushrooms washed and chopped
- 6 cherry tomatoes cut into quarters
- 1 tablespoon dried thyme
- 2 tablespoons tomato puree mixed in 100ml water
- 1 tablespoon tamari or 1/2 tablespoon liquid aminos
- 200 ml vegetable stock
- 100 grams frozen peas defrosted
- 1 tablespoon cornflour or tapioca flour (if needed)
- salt and pepper
- 2 medium potatoes scrubbed and chopped
- 2 medium parsnips peeled and chopped
- 1 tablespoon extra virgin olive oil (optional)
- salt and pepper
Step by Step Instructions
Rinse the lentils and place in a bowl. Cover with the hot water and leave to soak for an hour. Alternatively skip this and use ready-cooked lentils.
Using a medium-sized pan that can go under the grill, pre-heat a couple of tablespoons of water and sauté the onion, carrot, celery and bay leaf with a pinch of salt for 5 minutes over a medium heat. Stir from time to time to make sure it doesn’t stick. Add a little more water if needed.
Add the garlic, mushrooms and cherry tomatoes to the pan and cook for 2 minutes.
Add the thyme, tomato puree and tamari/coconut amines to the pan and cook for another couple of minutes.
Drain the soaked lentils, rinse and then add to the pan, stirring it in to combine with the other ingredients. Cook for 2 minutes, then pour in the remaining stock. Bring to the boil, then reduce the heat, cover and cook for 20 minutes, then add the peas and cook for another 5 minutes.
Whilst the lentil mix is simmering away, place the potatoes and parsnips into a pan of boiling water. Cook for 20 minutes or until the pieces are soft. Remove from the heat, drain well then mash with a little olive oil and salt and pepper.
Check your lentil mix. The lentils should be soft but still have some texture and absorbed most of the fluid. If the lentils are cooked but there is too much fluid in the pan, remove 3 tablespoons of sauce and pour into a small bowl with the cornflour or tapioca flour. Stir to form a thin paste then return this to the pan and stir well. This should thicken the mix so it’s not too runny. Turn off the heat. Season with salt and pepper to taste.
Pre-heat the grill to high.
Spoon the prepared mash over the lentil mix and spread out equally. Create a pattern with a fork to make it look pretty, then place under the grill for 5 minutes until it’s firm and lightly browned.
Remove from the grill and serve with additional veg. Leftover portions can be frozen.
Roasted Squash, Kale and Quinoa saladThis warm salad is a filling and delicious packed lunch. It has three portions of fruit and vegetables and a source of omega-3s from the walnuts. Squash is packed with powerful carotenoids and kale is a fantastic source of calcium,...
Creamy Mushroom, Leek and Pea RisottoThis creamy risotto recipe is the perfect midweek meal. It is quick to make and feels so comforting. It is inspired by the traditional risotto recipes from Italy, but this version is free of the cholesterol and high amounts of...
Spicy Falafel Saladby Holly AdelaideServes 4Good for: LunchTime: 20 mins prep30 mins cookIngredientsFor the falafels 2 cans chickpeas (400g), drained and rinsed 1 onion, finely diced 1 tsp ground cumin 1 tsp ground coriander ½ tsp cayenne pepper 4 tbsp lemon juice 4...