I love lentils and they love me. A week ago, when I was feeling ill and run-down, I put this recipe together. You can thank Keith Richards for this, as I’ve been reading his autobiography and he went on at some length about breaking the crust of shepherd’s pie. Oh rock stars and their quirks!
This is a great and easy recipe for when people are coming over, if you love to have a warm meal for work lunches. It freezes well and is great warmed up the next day too.
You will need:
- 1 cup uncooked French lentils
- 1 – 1 1/2 cups of diced carrots, peas and corn mixed together (you can use fresh or frozen)
- 3-4 potatoes, peeled
- 4 cloves of garlic
- 1 small onion, finely chopped
- 1 vegetable stock cube
- 1 tbsp nutritional yeast
- 3 1/2 cups water
- 2 bay leaves
- pinch of rosemary
- pinch of Italian seasoning
- 2 tbsp ketchup or HP sauce
- 3 tbsp olive oil
- salt and pepper to taste
- Preheat your oven to 180 degrees Celsius.
- Start off by rinsing your lentils. Bring 2 cups of salted (pinch) water to a boil and add the lentils. Allow them to cook – they should still maintain their shape, but be soft to the touch. If in doubt, follow the instructions on the package. If necessary, drain the rest of the water and place the lentils in an oven-safe dish.
- While the lentils are cooking, peel and cut your potatoes into cubes. Add them to a pot of salted boiling water. After 5-6 minutes, add in your cloves of garlic.
- When the potatoes are finished cooking, drain them, being careful to keep the garlic. Add in 2 tbsp oil, plus salt and pepper. With a masher, mash the potatoes. You can add in more oil to make them softer. Also, add in the nutritional yeast for a cheesey taste.
- In a separate sauce pot, bring the 1 1/2 cups of water to a boil and add your stock cube. Whisk the water to break the stock cube, and then add the onion and 1 chopped garlic clove.
- After 2-3 minutes at a light boil, add in the rosemary, Italian seasoning, bay leaves and salt and pepper. At this point, I added in 2 tbsp of ketchup, but you could use HP sauce or add another stock cube, depending on your preference.
- Now it’s time to put it all together – the lentils should already be in your cooking dish. Pour in the sauce from your pot, and then layer the vegetables on top. Using a spatula, place your mashed potatoes on top. Try not to move them around too much, as it will turn over the veggies and break your mash layer.
- Place in the oven for 25-30 minutes. You should be able to smell the spices! You will know it’s ready when the potatoes on top get that golden crust and the liquid rises up the side of the dish.
- Serve and enjoy!
Make 4-5 servings. Prep time: 20 mins Cooking Time: 30 mins