Servings
4
Prep time
Cook time
Recipe
Ingredients
- Splash olive oil for frying
- 1 onion, finely chopped
- 1 celery stalk, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 1 tin tomatoes
- 2 tsp dried herbs
- 1 tin lentils, drained and rinsed
- ½ cup peas
- 1 tbsp sundried tomato paste
- Handful kale or spinach, finely chopped
- 2 tbsp balsamic vinegar
- 1 cup mushrooms, diced
- 1 cup vegetable stock
- Pinch sea salt & pepper
- 3 large potatoes, cooked & mashed
- Milk of choice
- Handful cheese, grated
- Pinch sea salt & pepper
Method
- In a large saucepan over medium-high heat, add olive oil and sauté the onion for 3 mins.
- Add carrots, celery and mushrooms and cook for 5 mins.
- Stir through garlic, tomatoes, vegetable stock, tomato paste, herbs, salt, pepper and lentils. Let simmer with the lid on for 15 mins.
- Add peas and spinach and cook with the lid on for a further 5 mins.
- Transfer the mixture to an ovenproof dish and top with mashed potato. Sprinkle with cheese and bake for 15 mins. Serve.
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