Lentil and Potato Bake

Another great Autumn recipe when you feel like something hearty but less fatting.

Ingredients:

2 tbsp of olive oil

2 onions, chopped

2 cloves of garlic, chopped

1 tbsp of turmeric

2 tsp ground coriander

2 tbsp ground cumin

1 tsp of cayenne pepper

1/4 tsp of ground ginger

3 medium-large carrots chopped

3/4 cup of red lentils 

1 can of chopped tomatoes 

2 and 1/3 cups of veg stock

2 lbs of (1 kilo) of Maris Piper or King Edward potatoes ( if in the US then some more mashing)

1/2 cup of mature cheddar cheese

1/4 cup of butter

1/4 cup of sour cream 

Directions:

Preheat the oven to 200C. Heat the olive oil in a large saucepan, add the onions and gently cook for 10 mins until soften but not coloured. Stir in the garlic, spices and cook for a further minute. 

Add the carrots and red lentils and toss well in the spices and onion. Pour in the chopped tomatoes and stock and mixed together well. Cook, uncovered, over a gentle heat for about 30 minutes until the lentils are cooked and tender, the carrots is very soft and the sauce has thickened. 

Meanwhile, place the potatoes in a large saucepan of water, bring to the boil and cook for 20 mins until the potatoes are soft and can be pierced with a knife. Drain well and return to the pan with the cheese and sour cream. Mash together with a potato masher until creamy. Season

Tip the lentil and carrot mixture into the bottom of a baking dish or shallow round dish, then spoon the potato mash on top, leaving it quite rough with some added cheese so it will leave a nice crispy crust. Bake for 25 mins. 

Serves 8