About this recipe:Yummy comfort food at its best, also a cunning way to get kids to eat lentils. Crispy potato topping covering a tasty blend of red lentils with carrot, onion and celery in wine and stock.
3 large potatoes, peeled and diced
250g red split lentils (washed)
500ml Vegetable stock
splash of white wine
2 large carrots, chopped
2 sticks of celery, chopped
1/2 an onion, chopped
2 cloves garlic
2 tsp tomato puree
salt and pepper to taste
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Method Prep:20min › Cook:40min › Ready in:1hr
Put the potatoes in large saucepan of water, bring to the boil and boil for 15 minutes.
Whilst potatoes are on, put red split lentils into a small saucepan over medium heat with 500ml of vegetable stock and splash of white wine. Add carrots, onion and celery and add to a large saucepan with butter and garlic. Cook until soft. Add tomato puree. Turn heat down to a simmer whilst you mash the potatoes with your desired amount of butter and plenty of pepper.
Add lentil mix into a glass baking dish, spreading the mashed potatoes on top. Pop into a oven preheated to 200C / gas 6. Cook for 30-40 minutes or until potato topping is browned nicely. Enjoy!