Comfort food at its best, featuring healthy lentils and local root vegetables. Just as satisfying as its meaty counterpart.
Cook lentils in a pot of boiling water until tender. Drain. Set aside.
Heat the butter in a skillet over medium heat. Add the leek and cook until soft.
Add the garlic, thyme, carrot and celeriac. Cook until the vegetables are tender.
Stir in the flour, tomato paste and half of the stock. Continue to cook until slightly thickened.
Add remaining stock and lentils. Season generously with salt and pepper.
Spoon into a greased 9" x 13" casserole dish.
Make the topping by boiling the parsnips and potatoes together until tender. Drain.
Add the butter, and mash until combined but still a bit chunky. Stir in the cream. Season with salt and pepper to taste. Spread evenly over the lentil mixture.
Sprinkle with the cheese.
Bake in a 375F oven for 20-25 minutes or until the topping is light golden.
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Ingredients
Directions
Cook lentils in a pot of boiling water until tender. Drain. Set aside.
Heat the butter in a skillet over medium heat. Add the leek and cook until soft.
Add the garlic, thyme, carrot and celeriac. Cook until the vegetables are tender.
Stir in the flour, tomato paste and half of the stock. Continue to cook until slightly thickened.
Add remaining stock and lentils. Season generously with salt and pepper.
Spoon into a greased 9" x 13" casserole dish.
Make the topping by boiling the parsnips and potatoes together until tender. Drain.
Add the butter, and mash until combined but still a bit chunky. Stir in the cream. Season with salt and pepper to taste. Spread evenly over the lentil mixture.
Sprinkle with the cheese.
Bake in a 375F oven for 20-25 minutes or until the topping is light golden.
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