| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Late, Lunch |
1 |
servings |
INGREDIENTS
| 200 |
g |
Red lentils |
| 1/2 |
pt |
Vegetable stock |
| 1 |
|
Onion; chopped |
| 1 |
|
Clove garlic; chopped |
| 1 |
|
250 gram tin chopped tomatoes |
| 225 |
g |
Leeks; sliced |
| 450 |
g |
Potatoes |
| 1 |
sm |
Tin sweetcorn |
| 110 |
g |
Cheddar |
| 150 |
ml |
Milk |
| 1 |
lg |
Knob of butter |
INSTRUCTIONS
1 Fry onion and garlic in a little oil. Add lentils, stock and tinned
tomatoes. Simmer for 15-20 mins.
2 Add leeks and simmer for 15 more mins
3 Peel and boil the potatoes until soft Mash and add the milk and butter.
Stir in the sweetcorn and season.
4 Pour lentils into ovenproof dish and spread mash evenly over top.
Sprinkle with grated cheese. Place in pre-heated oven - 190C - for 20-25
mins.
Converted by MC_Buster.
Recipe by: Late Lunch
Converted by MM_Buster v2.0l.
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“Forbidden fruits create many jams”