Which kind of makes me chuckle, as I picture all the Shephards Sheparding the lentils!!! But if you can by-pass the contradiction in terms, get your smackers around this tasty, hearty meat free meal as it will nourish your wintery soul.
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| Prep Time | 10 Mins |
| Cook Time | 40 Mins |
| Servings |
People
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Ingredients
- 1 Tbsp Rapeseed or coconut oil
- 1 Large carrot Scrubbed and chopped
- 1 Onion Chopped
- 1 Large courgette Chopped
- 1-2 Cloves garlic Peeled and chopped
- 250 G mushrooms Any variety, halved or quartered
- Splash red wine (Optional)
- 2 Tins Lentils Drained and rinsed
- 1 Tin Tomatoes
- 1 Tbsp Tomatoe purée
- 3 Handfuls fresh parsley Finely chopped
- 1/4 Tsp chilli flakes
- 1 cauliflower
Ingredients
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Instructions
- Preheat the oven to 200oC.
- Heat the oil in a large pan and sauté the carrot and onion gently until slightly softened.
- Add in the courgette, garlic and mushrooms and sauté for a few minutes more (add some water if they’re starting to stick or burn).
- Poor in the wine (if using), then add the lentils, tinned tomatoes and tomatoe purée, along with half a tin of water.
- Bring to the boil, adding in the chilli flakes and parsley and simmer for 5 minutes or so.
- Meanwhile steam or boil the cauliflower (or another similar vegetable or potato) and mash or chop to your desired consistency. You could also add in some mylk if you wish to make is smoother consistency.
- Poor the lentil mix into a casserole dish, top with the mashed cauliflower. (You could also add a touch of cheese - vegan or non) and bake in the oven for about 15 minutes.
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