A
herby blend of lentils and potatoes baked into a savoury casserole that's
sure to satisfy.
20 medium servings
Ingredients
400g/14oz tinned green lentils or cooked and drained green lentils
1tsp of oil
2 large onions, peeled and finely chopped
1/2 tsp dried sage
1/2 tsp dried oregano
2 cloves garlic, crushed
dash cayenne pepper (optional)
1 tsp salt
2 kg/4lb7oz potatoes peeled and boiled
300ml/1/2 pint hot milk
Margarine to taste
200g/7oz vegetarian cheese (optional)
Method
Pre heat the oven to 200°C/400°F
Gently fry the onions in oil in a large pan for 5 minutes.
Add the lentils and continue to cook for a further 5 minutes.
Add the sage, oregano, garlic, cayenne and salt as required. Stir then set to
one side.
Mash the potatoes with the hot milk and margarine.
Lightly oil a large ovenproof dish. (60cm x 60cm/25in x 25in). Spread the lentil
mixture into the bottom and top with the mashed potatoes. Bake for 25 minutes.
As an optional extra, top with vegetarian cheese and finish off under the grill.
Serve with seasonal vegetables
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