Lentil & Mushroom Bake

Lentil & Mushroom Bake

Serves 3

1 hour to prepare

½ to bake

You will need:

1 Medium sized frying pan

1 ovenproof dish

1 Potato masher

Ingredients:

2 Onions, chopped

2 Cloves of garlic, minced

1 Pack (250g) of Puy lentils (Ready cooked)

2 Tbsp Olive oil

1 Tbsp Tomato puree

250g Chestnut mushrooms, sliced (or any mushrooms you like)

120ml Vegetable stock

1.2kg Washed, Peeled & Chopped Potatoes (White, Sweet & Swede - Mixture to your preference)

Salt to taste

Method:

1. Fry onions & garlic in a pan with olive oil until softened.
2. Add mushrooms to the pan and cook until they are soft.
3. Add vegetable stock and tomato puree to the pan, stir the mixture and season with salt.
4. Place the mixture in an ovenproof dish
5. Boil the potatoes until soft and fork tender. Drain the water, mash and spread on top of the mushroom and lentil mixture.
6. Bake for ½ hour or until golden and crisp on top.
7. Serve with green vegetables and enjoy.