This is a "keeper"... we've made this several times. Absolutely delicious
FREE ON GREEN / EXTRA EASY
Serves 4
1 carrot, diced
1 small onion, chopped
2 garlic cloves, crushed
198g / 7oz red lentils
568ml / 1 pint stock
2 tomatoes, skinned and diced (I didn't bother skinning them!)
57g / 2oz frozen peas
dash of tabasco sauce
salt & freshly ground black pepper
1kg / 2lb 4oz potatoes, diced
1) Spray large saucepan with fry light - cook carrot, onion and garlic for 2-3 mins until softened. Add lentils & stock - bring to boil - cook for 10 mins
2) Stir in tomatoes, peas & tabasco sauce - simmer for 2-3 minutes until tender. Season to taste and transfer to ovenproof dish.
3) Meanwhile, cook potatoes in large pan of lightly salted boilding water for 10-15 mins until tender. Drain & mash. Season to taste and spread over lentil mixture.
Place under preheated hot grill for 2-3 minutes until golden brown.
The recipe has 57g sprinkled on just before you put under the grill... this makes it 2 syns per portion (remember - serves 4!). It's nice without cheese.
Serves 4
1 carrot, diced
1 small onion, chopped
2 garlic cloves, crushed
198g / 7oz red lentils
568ml / 1 pint stock
2 tomatoes, skinned and diced (I didn't bother skinning them!)
57g / 2oz frozen peas
dash of tabasco sauce
salt & freshly ground black pepper
1kg / 2lb 4oz potatoes, diced
1) Spray large saucepan with fry light - cook carrot, onion and garlic for 2-3 mins until softened. Add lentils & stock - bring to boil - cook for 10 mins
2) Stir in tomatoes, peas & tabasco sauce - simmer for 2-3 minutes until tender. Season to taste and transfer to ovenproof dish.
3) Meanwhile, cook potatoes in large pan of lightly salted boilding water for 10-15 mins until tender. Drain & mash. Season to taste and spread over lentil mixture.
Place under preheated hot grill for 2-3 minutes until golden brown.
The recipe has 57g sprinkled on just before you put under the grill... this makes it 2 syns per portion (remember - serves 4!). It's nice without cheese.
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