Now this is iresistable comfort food at its finest !!! It is simple, not too bad on the timing thing, so I am on board with this. Just make sure the lentils are cooked, and you are good to go. The mashed potato is a huge plus and then the added cheese on the top….OMW……..there are no words. You definitely can make this more healthy by doing a sweet potato mash and no cheese, but nah…this is good enough for me. In fact, this is like Christmas for my family….not to sure when we last had good ol’ mashed starchy unhealthy potatoes, loaded with butter and milk…you really did not read those last few words, did you?.
Anyway, so you will notice (if you scroll down to the recipe) that I did not tell you how to make the mash or how much mash to make. Mashed potato does seem to be a thing with people, and often I have found that people certainly do not make it like me….If I really told you how I make mine, some people out there would probably stone me, yes, even in this 21st century !!! so…..knock yourself out and make your mash, however you like to make your mash. And, make as much of it as you want, there are no rules here! But, whatever you do….don’t forget the CHEESE !!!!!
Brown Lentil and Vegetable Potato Bake
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
A little oil or ghee
1 cup chopped onion
2 large fat garlic cloves
1 cup chopped carrot
4 fresh bay leaves
4 – 5 Tablespoons Tomato Paste
1 x 410 gram tin of whole tomatoes
3 fresh tomatoes, chopped
1 Tablespoon dried oregano
1 Tablespoon dried parsley
1 Tablespoon dried thyme
1 cup vegetable stock
1 cup cooked lentils
Salt and Pepper to taste
Potatoes and Cheese for the mashed potatoes
Preheat the oven at 180 degrees Celsius / 350 degrees Fahrenheit.
Time to multi-task guys 🙂 Get two pots on the stove. One for the potato mash and the other for the lentil and vegetable mixture. You can easily make these at the same time.
On medium heat, saute’ the onion in a little oil or ghee.
Add the garlic and cook for a few minutes.
Add the carrots, bay leaves, tomato paste, tin of tomatoes, fresh tomatoes, herbs and vegetable stock. Once everything reaches boiling point, turn the heat down to low and let it simmer for about 15 to 20 minutes.
Add the cooked lentils and taste, and season. The mixture should be slightly thick. If you feel the mixture is too watery, thicken slightly with a little cornflour and water made up into a paste.
Place the lentil mixture into an oven proof baking dish.
Make your mashed potato. Spoon on the top of the lentil mixture and top with cheese.
Place in the oven and let it bake for about 20 minutes and until the cheese is nicely melted.