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Ingredientes
- 2 lb Potato, mashed
- 2 Tbsp. Vegetable oil
- 1 med Onion, minced
- 6 ounce Green lentils
- 1 x Clove garlic, crushed
- 4 ounce Grated vegetarian cheddar cheese
- 2 x Carrots, diced
- 1 Tbsp. Tomato puree
- 1 med Green pepper, diced
- 4 ounce Mushrooms, sliced
- 1 tsp Dry basil
- 1 pch Cayenne, (optional) Salt and pepper
Direcciones
- 1. Cook the lentils in plenty of water till just soft, drain, but save 1/2pint of the cooking liquid.
- 2. While the lentils are cooking saute/fry the onion, garlic, basil and cayenne in the oil till soft but not brown.
- 3. Add in the carrot, pepper and mushrooms. Cover and cook over a low heat for 10 min or possibly till the carrot has softened.
- 4. Add in the cooked lentils, tomato pur&ecute;e and seasoning. If the mix is very thick add in a little of the reserved cooking liquid from the lentils.
- 5. Cook for a further five min, transfer to an oven-proof dish, cover with mashed potato and sprinkle the grated cheese on top.
- 6. Bake for 30 min in a moderate oven, till the top is golden. Follow with Greek yogurt served with honey and minced nuts.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1312g | |
| Calories 1504 | |
| Calories from Fat 270 | 18% |
| Total Fat 30.64g | 38% |
| Saturated Fat 2.7g | 11% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 201mg | 8% |
| Potassium 5591mg | 160% |
| Total Carbs 251.37g | 67% |
| Dietary Fiber 74.8g | 249% |
| Sugars 23.09g | 15% |
| Protein 64.46g | 103% |
