Curried Lentil bake
portions
Ingredients
- 1 tbsp Oil
- 1 pcs Onion
- 0.5 tsp Garlic
- 1 pcs Celery stalk
- 1 pcs Carrots
- 1 tbsp Mild curry powder
- 1 cups Red split lentils
- 500 ml Vegetable stock
- 235 gr Sweet potato
- 0.5 cups Frozen peas
- 1 pcs Eggs
Method
- Finely chop all the vegetables and cut sweet potato into small cubes
- Heat oil in pan over a medium heat. Add the onion, garlic, celery and carrots then reduce the heat to low and cook for approx. 10 mins (until softened.)
- Add the curry powder and cook for a further minute
- Add the lentils & stock, bring to the boil, then reduce the heat to low and allow to simmer until cooked, soft and stock absorbed (approx. 20 mins)
- Meanwhile, heat a little oil in a pan and fry the sweet potato cubes, on a low heat, for approx. 10min. (add a little water if needed)
- Pre heat oven to 180C/350F/Gas4
- Once lentils are cooked, allow to cool slightly and then add the potato, egg and peas. Stir until combined.
- Place the mixture in a greased, ovenproof dish (mine was 10" x 7.5")
- Bake in the oven for 30-40 mins or until set and golden (mine took 35 mins) but timings will vary with ovens.