Veggie Lentil Bake
| Category: | Lunch Dinner |
Ingredients
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
Pepper
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
Notes
Serves 4
Nutrition facts
Serving size 562 vegetarian
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 |
