Redstart
05-10-2007, 10:00 PM
I worked this recipe out a long time ago, when the children were small and I couldn't afford any meat. It's what we had for dinner tonight.
1 tbsp oil or butter
160 g red split lentils
1 onion, finely chopped
2 sticks celery, finely chopped
2 carrots finely chopped
2 tbsp tomato purée
2 tbsp soya sauce (not sweet) or Tamari
Water or vegetable stock
1/2 tsp dried thyme
500 g potatoes well mashed with milk and butter
Fry the onion, carrot and celery in the oil. Stir in the tomato purée, soya sauce and vegetable stock or water; add the lentils. Cook over mediumheat (not fast boiling but just bubbling) for about 20 minutes to half an hour. You should end up with the consistency of a thickish sauce Check seasoning.
N.B. If you use whole lentils do not add the tomato paste, soya sauce or any salty stock until the lentils are soft.
While the lentils are cooking boil the potatoes. (If you need to add more water to the lentils, use the potato water). When the potatoes are soft (after about 20 minutes), drain and mash well with milk and butter.
Put the cooked lentils in the bottom of an ovenproof dish and top with mashed potatoes. Bake at 180° C for about 45 minutes.
Serve hot with a steamed green vegetable.
1 tbsp oil or butter
160 g red split lentils
1 onion, finely chopped
2 sticks celery, finely chopped
2 carrots finely chopped
2 tbsp tomato purée
2 tbsp soya sauce (not sweet) or Tamari
Water or vegetable stock
1/2 tsp dried thyme
500 g potatoes well mashed with milk and butter
Fry the onion, carrot and celery in the oil. Stir in the tomato purée, soya sauce and vegetable stock or water; add the lentils. Cook over mediumheat (not fast boiling but just bubbling) for about 20 minutes to half an hour. You should end up with the consistency of a thickish sauce Check seasoning.
N.B. If you use whole lentils do not add the tomato paste, soya sauce or any salty stock until the lentils are soft.
While the lentils are cooking boil the potatoes. (If you need to add more water to the lentils, use the potato water). When the potatoes are soft (after about 20 minutes), drain and mash well with milk and butter.
Put the cooked lentils in the bottom of an ovenproof dish and top with mashed potatoes. Bake at 180° C for about 45 minutes.
Serve hot with a steamed green vegetable.