This winter is one of the coldest, and longest, I experienced in London. It is more important than ever to look after one’s health in this weather condition. In fact, I was ill for the past week, so needed to cook something warming and nutritious to help the recovery.
This baked lentils and winter vegetables dish is very easy to prepare. It is basically my invention as a result of clearing out my fridge! This means that you can use other combination of vegetables too if any of these ingredients are missing.
Here is what you need…
INGREDIENTS [Serves 4 as main course]
1 Red pepper
1 Pack of chestnut mushrooms
1 Tin of Lentils
1 Small bunch of parsley
4 Medium size potatoes
1.5 Tsp of Provencal Herbs
100ml of Water
1 Vegetable stock pot
15g Tomato puree
2 Tsp of English mustard
750g of Spinach
30g of grated Cheddar cheese
1 Tbsp of Olive oil
- Preheat the oven to 200°C
- Peel and dice the onion and carrot
- Dice the red pepper
- Roughly chop the mushroom into thin slices
- Drain and rinse the lentils from the can
- Roughly chop the parsley
- Cut the potatoes into 0.5cm slices
- Heat the olive oil in a saucepan over medium heat.
- Add the onion and carrot into the pan. Cook until soft for 5 minutes.
- Add the pepper and mushrooms. Continue to stir and cook until soft for 5 minutes.
- Add the lentils and provencal herb mix. Stir well.
- Pour the water into the saucepan. Bring to boil.
- Add vegetable stock pot. Stir until dissolved.
- Add tomato puree and mustard into the mixture.
- Add baby spinach and parsley into the mixture. Stir then simmer for 5 minutes.
- Transfer the lentil and vegetables mixture into an ovenproof dish.
- Layer the potato slices on top.
- Drizzle with a little olive oil.
- Season with a few grinds of black pepper.
- Bake the mixture on top shelf for 25 minutes.
- Sprinkle the grated cheddar cheese across the top of the potatoes.
- Bake in the oven for a further 5 minutes until the cheese has melted and look golden.
- Serve the baked lentils and vegetables in a dish and enjoy!