Ingredients
- ♡ 1 Tablespoon Extra Virgin Olive Oil
- ♡ 1 Onion - Finely Chopped
- ♡ 2 Celery Stalks - Chopped
- ♡ 1 Large Carrot - Chopped
- ♡ 1 Garlic Clove - Crushed
- ♡ 1 Can (400g) Chopped Tomatoes
- ♡ 1 Bay Leaf
- ♡ 1 Teaspoon Thyme - Chopped
- ♡ 1 Cup Vegetable Stock
- ♡ 400g Can Lentils - Rinsed, Drained
- ♡ 800g Potatoes - Peeled, Chopped
- ♡ 50g Butter
- ♡ ½ Cup Milk
Instructions
- ♥ Preheat the oven to 200°C. In a large pan, heat oil over medium heat and cook onion for 1-2 minutes. Add celery, carrot and garlic and cook for 1 minute. Add tomatoes, bay leaf, thyme and stock. Simmer gently for 15 minutes until vegetables are cooked
- ♥ Stir in lentils and season, then transfer to a 1.2-litre baking dish. Meanwhile, cook potatoes in boiling salted water until tender.
- ♥ Drain and mash. Stir in butter and milk. Spread over lentil mixture and roughen top with a fork. Bake for 15 minutes or until bubbling and golden.
- ♥ Serve with salad and enjoy!
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