Ingredients
Filling
1tbsp rapeseed oil
1 onion, finely chopped
2 sticks of celery, finely chopped
3 carrots, peeled and diced
1 garlic clove, crushed
1tbsp of tomato pureeFilling
Large pinch of sugar
400g tin of chopped tomatoes
1 bay leaf
1tsp of paprika
200g of puy lentils
500ml of vegetable stockMash
800g sweet potato, peeled and chopped into large chunks
Freshly grated nutmeg
1tbsp of grated parmesan
1 handful of fresh chives
Method
Heat the oil in a saucepan and gently cook the onion, celery,carrots and garlic until they soften.
Add the tomatoes, tomato puree, sugar, bay leaf, paprika, lentils and stock, stir and simmer gently for 20 to 25 minutes. You may need to add more water as lentils soak up a lot of liquid.
Don’t add salt until after cooking as it will toughen the lentils.
Meanwhile, simmer the sweet potato chunks in salted water for approx. 15 minutes, until soft.
Drain the sweet potatoes and mash with parmesan, nutmeg, chives and pepper.
Add salt (optional) and pepper to the lentils and spoon into a large pie dish (approx. 28 x 20 x 5cm).
Spoon the mash over the top and use a fork to smooth over.
Bake in the oven for 20 minutes at Gas 4/180â°C, allow to cool a little before serving.
Nutritional Information
Per serving:
Energy: 428 kcal
Protein: 18g
Carbohydrates: 80g
Fat: 7g
High in Iron, Vitamin C Fibre and Folate.
Source of Omega-3 and Calcium
