My mum made this dish often in Singapore and I enjoyed it but felt the meal was too warming for the climate. I made it for my flatmate and a friend in Manchester and it was perfect for the colder weather! It's incredibly healthy with everything you need for a balanced meal - protein, vegetables, carbohydrates and dairy. It's easy to make in advance and reheats well (excellent when it's a recipe for 4 and there's only 2 of us). If you need to omit the meat that's fine otherwise it adds a nice bite and you can use leftovers from the Sunday roast. Also from your Sunday roast you can use uneaten potatoes and vegetables. Food recycling at it's best!
Lentil Bake
Preheat oven or grill
Use a Le Cruset style pan (mine is a size 20)
Ingredients
¾ cup of lentils
1½ cup tomato passata (otherwise puree a tin of tomatoes)
1 roughly diced onion
1 large diced carrot
1 diced red pepper
½ cup of sweetcorn
½ cup of peas
Green beans chopped small, if you have any leftover
Packet of lardon/diced leftover roast lamb or beef/4 diced rashers of fried bacon
2 baking sized potatoes, thinly sliced and boiled
Method
Fry the onions, carrots, peppers and meat on the hob in a bit of oil until soft.
Add the lentils, passata, peas and sweetcorn and cover with a lid, simmering until the lentils are cooked and the liquid has all been absorbed (about 30-40 minutes).
Top with the sliced potatoes and the the cheese.
Place under the grill or in the oven until the cheese is melted and bubbling.
leave to cool for 5 minutes and then enjoy.
No comments:
Post a Comment
I love to cook and this blog follows my successes (and a few failures) in the kitchen. If you enjoy my posts, or think there is a problem with a recipe then please let me know