Nutrition and extra info
Nutrition: per serving
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…
Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
Heat 1 tbsp olive oil in a frying pan, then fry 1 halved and sliced large onion until golden.
Add 2 large carrots, cut into sugar-cube size pieces and most of the 2 tbsp chopped thyme, reserving a sprinkling for later.
Pour in 200ml red wine, 150ml water and a 400g chopped tomatoes, then crumble in 2 vegetable stock cubes and simmer for 10 mins.
Tip in a 410g can green lentils, including the juice, then cover and simmer for another 10 mins until the carrots still have a bit of bite and the lentils are pulpy.
Meanwhile, boil 950g sweet potatoes, cut into chunks, for 15 mins until tender, drain well, then mash with 25g butter and season to taste.
Pile the lentil mixture into a pie dish, spoon the mash on top, then sprinkle over 85g grated vegetarian mature cheddar and the remaining thyme. The pie can now be covered and chilled for 2 days, or frozen for up to a month.
Heat oven to 190C/170C fan/gas 5. Cook for 20 mins if cooking straightaway, or for 40 mins from chilled, until golden and hot all the way through. Serve with broccoli.
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