ubereglu Posted January 11, 2009 Share Posted January 11, 2009 Nice little recipe, with fairly common store cupboard ingredients too. Originally from Tesco magazine, don't let that put you off though). Serves 4 1kg (2lb 4oz) potatoes 1 tbsp vegetable oil 1 small onion, finely chopped 2 garlic cloves, crushed 200g (7oz) red lentils 600ml (1pt) vegetable stock 2 tomatoes, diced 1 tbsp brown sauce 50g (2oz) frozen peas, (can also add same amount of frozen sweetcorn too) K"Ooops, word censored!" of butter/marge Milk Salt and pepper 1Preheat oven to 190 C/375 F/Gas Mark 5. Cook potatoes in boiling salted water for 10-15 minutes, until cooked though. Meanwhile heat oil in a large pan and cook the onion and garlic for 2-3mins. Add the lentils and stock, bring to the boil and simmer rapidly for 10 minutes. 2Stir in the tomatoes and brown sauce into the lentil mixture and simmer gently for 2-3mins. 3Add the peas and/or sweetcorn and cook for 2 mins. Season and spoon into an ovenproof dish. 4Mash the potatoes with the marge and milk and then spoon on top of the lentil mixture. 5Cook for 20-30mins until the potato is crisp and golden. I tend to serve it with garlic bread and just put this in the oven when you're halfway through the oven cooking time. Quote Link to comment Share on other sites More sharing options...
chelsea Posted January 11, 2009 Share Posted January 11, 2009 Yum thanks Liz will definitely be trying this, next weekend probably as I'm all "cooked out" this weekend. I love brown sauce too.... Quote Link to comment Share on other sites More sharing options...
ubereglu Posted January 11, 2009 Author Share Posted January 11, 2009 Aww, that's ok. Have posted up the veggie crumble recipe now too. Quote Link to comment Share on other sites More sharing options...
Lesley Posted January 11, 2009 Share Posted January 11, 2009 Looks good Liz! I like to use the big brown or green lentils for this - but they do take longer to cook. Quote Link to comment Share on other sites More sharing options...
chelsea Posted January 11, 2009 Share Posted January 11, 2009 You've just given me a thought Lesley...do I need to soak the lentils? (have never cooked with them before ) Quote Link to comment Share on other sites More sharing options...
Rhapsody Posted January 11, 2009 Share Posted January 11, 2009 My variations- I make this with Puy lentils as I prefer the texture, its something I cooked as a veggie and still enjoy now (sometimes I think we all get a bit hung up on 'veggie foood' as a separate arm of cooking- good food is just good food!) and I don't put milk or butter in me mash- just run the spuds through the ricer and add a splash of olive oil and some mustard powder. I've also made it half extra-lean mince and half lentils, and that's super too. If you need to soak the lentils it will say on the packet, but normally no. Quote Link to comment Share on other sites More sharing options...
Lesley Posted January 11, 2009 Share Posted January 11, 2009 I love Puy lentils as well I don't soak lentils - it may well say to do so on the packet......but I can't read the small print anymore Quote Link to comment Share on other sites More sharing options...
Trish Posted January 11, 2009 Share Posted January 11, 2009 I use Puy lentils instead as I prefer them and the boys seem to accept them better as the colour is nearer meat. Red lentils don't need soaking before cooking as they are so small but they do need a good rinse before cooking Quote Link to comment Share on other sites More sharing options...
Rhapsody Posted January 12, 2009 Share Posted January 12, 2009 ...and can I add Lentil Moussaka to the list? Using Puy lentils cooked in stock intead of lamb mince. Quote Link to comment Share on other sites More sharing options...
