
Ingredients:
1 cup |
Cooked lentils |
½ cup |
Green peas |
4 tbsp |
YR Sauce |
1 |
Chopped onion |
1 |
Grated carrot |
1 cup |
Vegetable stock |
1 tbsp |
Tomato paste |
1 cup |
Tomato puree |
3 tsp |
Vegetable oil |
2 |
Chopped garlic cloves |
2 tbsp |
Thyme dried |
1 tbsp |
Basil dried |
1 tbsp |
Oregano dried |
1 tsp |
Cumin |
1 tsp |
Cinnamon |
Pinch of Salt and pepper |
500g |
Potatoes peeled |
Cooking Time:
1 hour and 5 minutes
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Pre-heat olive oil in a large pan. Add onions and cook until golden and soft. Add tomato paste, garlic, basil oregano, cumin, cinnamon, thyme and stir for one minute to avoid burning.
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Add pre-cooked lentils, (recommended 20 minutes), carrots, YR sauce and vegetable stock and simmer for 5 minutes.
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Cook the cubed potatoes in another pot on medium heat for 25 minutes until falling apart. Drain water and add potatoes into a bowl. Mash and little by little add pre-heated heavy cream and butter. Stir until the mash is solid. Season with salt and pepper and put aside.
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In the lentils mix, add tomato puree, cook until liquid is reduced by half. Add peas and season your satisfaction.
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Put the lentil mix into a deep oven dish and top up carefully with the mashed potatoes. Sprinkle the mash with oil and season with salt and pepper.
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Bake in a pre-heated oven for 240°C for 35 minutes until it bubbles up on the sides and golden brown.
Allergens:
Wheat, soya and milk