Ingredients
• 3 large potatoes, peeled and diced
• 250g red split lentils (washed)
• 500ml Vegetable stock
• 2 large carrots, chopped
• 2 sticks of celery, chopped
• 1/2 an onion, chopped
• 2 cloves garlic
• 50g butter
• 2 tsp tomato puree
• salt and pepper to taste
Method
Prep:20min Cook:40min Ready in:1hr
1. Put the potatoes in large saucepan of water, bring to the boil and boil for 15 minutes.
2. While potatoes are on, put red split lentils into a small saucepan over medium heat with 500ml of vegetable stock. 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 as you mash the potatoes with your desired amount of butter and plenty of pepper.
3. 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!
