Credit for this recipe goes to the talented Amy Hall who kindly responded to my ‘What do you do with lentils’ question. Amy is currently studying a PG diploma in Magazine Journalism, and you can read her blog about grassroots campaigns and community projects in Cardiff here.
Many thanks to Tom Rouse who embarked upon this lentil adventure with me.
Lentil Pie8ish Potatoes
1 onion chopped
Frozen peas (optional)
2 cloves of garlic
Herbs of your choice – we used parsley, basil, a bit of coriander
2 tins of chopped tomatoes
Butter, cheese and milk for the mash
2 carrots 1 Pepper 200g red split lentils
Ground black pepper We added some Quorn mince too
This is a really wholesome dish – it’s so warming and hearty. Perfect for
wintery Cardiff nights
- Tom Rouse
1. Peel and chop potatoes. Boil them until soft.
2. Weigh lentils and rinse with cold water. Put in a saucepan and bring to boil (follow directions on packet)
3. Start frying onions and garlic, when they have started to soften add carrots, peppers and Quorn mince. While you’re doing this, preheat the oven – I did about 180 degrees
4. Add herbs (and add the peas, if you’re using them)
5. Add chopped tomatoes and black pepper
6. When potatoes are soft, mash and add milk, butter and cheese to taste.
7. When everything is cooked mix everything apart from potato together. Don’t worry if some things cook before others as they will be heated again.
* This is where Tom and I deviated from the recipe due to my lack of suitable oven dish.
8. Put into a dish and add mash on top in an even layer.
9. Put in oven until everything is warm through and there is enough crispyness for your liking on top