Veggie Lentil Bake

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Category: Lunch Dinner


1 tablespoon vegetable oil
1 onion, finely chopped
2 carrots, chopped
2 celery sticks, sliced
1 garlic clove, crushed
100g red lentils, rinsed
900ml low salt vegetable stock
2 teaspoons tomato puree
625g potatoes peeled and cut into chunks
3 tablespoons low fat milk

Veggie Lentil Bake Directions

    1. Heat the oven to 200°C
    2. Heat the oil in a saucepan, add the onion and fry for 4-5 minutes until slightly brown.
    3. Add the carrots, celery and garlic, cook for 1 minute, then stir in the lentils, stock and
    tomato puree.
    4. Bring to the boil and simmer uncovered, stirring now and then, for 30 minutes or until the
    lentils are soft. Sprinkle with pepper
    5. Meanwhile, boil the potatoes for 15 minutes, until tender. Drain and mash with the milk
    and pepper.
    6. Spoon the lentils into four 300ml ovenproof dishes. Cover with mashed potatoes
    7. Bake for 20 minutes until piping hot, serve immediately

Recipe notes

Serves 4

Nutrition facts


Per Serving

Kcal: 53 kcal
Kjoule: 220 Kjoule
Fibers (g): 1.1g
Sodium (mg): 0.04mg
Carbs: 8.5g
Sugar (g): 1.8g
Fat: 0.9g
Saturated fat (g): 0.1g
Proteins: 2.1g

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