DINNER
2lb /900g potato, mashed
2 tbsp vegetable oil
1 medium onion, chopped
6oz / 150g green lentils
1 clove garlic, crushed
4oz / 100g grated vegetarian cheddar cheese
2 carrots, diced
1tbsp tomato puree
1 medium green pepper, diced
4oz / 60g mushrooms, sliced
1 tsp dried basil
pinch cayenne (optional)
salt and pepper
1.
Cook the lentils in plenty of water until just soft, drain, but save ½pint
of the cooking liquid.
2. While the lentils are cooking saute the onion, garlic, basil and cayenne in
the oil until soft but not brown.
3. Add the carrot, pepper and mushrooms. Cover and cook over a low heat for 10
minutes or until the carrot has softened.
4. Add the cooked lentils, tomato puree and seasoning. If the mixture is
very thick add a little of the reserved cooking liquid from the lentils.
5. Cook for a further five minutes, transfer to an oven-proof dish, cover with
mashed potato and sprinkle the grated cheese on top.
6. Bake for 30 minutes in a moderate oven, until the top is golden brown.
Follow
with Greek yogurt served with honey and chopped nuts.
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