This is an old school favourite of mine from Rose Elliot's "Bean Book" -she describes it as an 'economical wartime dish'!!!
Anyway I love it!
175 g split red lentils
1 large onion-diced
350 g mashed potatoes (mine are made with original, organic soya milk)
1 tbsp chopped parsley, or fresh corriander
1 tablespoon tomato chutney-or I use a chili jam
sea salt
black pepper
Wash the lentils, put them with the chopped onion into a sauce pan with enough wayer to cover, and cook gently until the lentils are soft 20-30 mins. Drain and mash them lightly with a fork.
Preheat the oven to 200 degrees (mark 6). Beat the mashed potatoes into the cooked lentils, together with the fresh herbs, chutney, salt and pepper to taste.
Put the mixture into a shallow baking dish and smooth the top over with a fork. Bake in the oven for about 20 minutes, until crisp and browned.
Anyway I love it!
175 g split red lentils
1 large onion-diced
350 g mashed potatoes (mine are made with original, organic soya milk)
1 tbsp chopped parsley, or fresh corriander
1 tablespoon tomato chutney-or I use a chili jam
sea salt
black pepper
Wash the lentils, put them with the chopped onion into a sauce pan with enough wayer to cover, and cook gently until the lentils are soft 20-30 mins. Drain and mash them lightly with a fork.
Preheat the oven to 200 degrees (mark 6). Beat the mashed potatoes into the cooked lentils, together with the fresh herbs, chutney, salt and pepper to taste.
Put the mixture into a shallow baking dish and smooth the top over with a fork. Bake in the oven for about 20 minutes, until crisp and browned.
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