Lentil Mix
1 cup red lentils 1 tablespoon olive oil 1 tablespoon butter 2-3 cloves crushed garlic 1 medium carrot 1 small red capsicum 1 stalk celery 2x 400g tins diced tomatoes 1 cup vegetable stock 2 tablespoons tomato paste 1 tablespoon brown sugar Juice of ½ lemon Pinch of salt Dash of pepper 2 bay leaves Pinch mixed herbs Directions to Cook: Finely dice onion, carrots and capsicum. Thinly slice celery. Heat oil and butter in pan and sauté onion, garlic, carrot, capsicum and celery until tender. Add lentils and stir through tomatoes, vegetable stock, tomato paste, lemon juice, sugar, herbs and bay leaves. Reduce heat and simmer for 15-20 minutes or until sauce thickens slightly and lentils are tender. Remove bay leaves. Sweet Potato Topping 1kg sweet potatoes 1 large potato 2 tablespoons butter ¼ cup milk ¼ cup grated cheddar cheese 2 tablespoons finely grated parmesan cheese Peel and cut sweet potatoes into 2 cm cubes and potato into 1cm cubes. Boil until tender. Drain and mash with milk and butter. Spoon warm lentil mix into a greased 6 cup capacity (22cm) ovenproof dish. Top with mashed sweet potatoes. Top with combined cheeses and bake for 10-15 minutes or until golden and bubbling. Serve with Green Salad and garlic bread.
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Michelle's KitchenLife for us has been all about survival on a shoestring budget. I've learnt how to live on very basic (and cheap) staples and I cook from scratch and don't buy prepackaged mixes of anything. I've raised three happy and healthy kids and I believe that food is central to good communication and a happy and connected life!
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