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Preparation Time : 15
Cook Time : 30
Total Time : 45
1 cup lentils
1 onion, chopped
4 cloves garlic, chopped
1 large carrot, diced
1 large or 2 medium zucchini, diced
1 stalk celery, diced
1 or 2 cups mushrooms, chopped
2 bay leaves
1 tsp salt and pepper
2 tbsp parsley, chopped
6 potatoes, chopped
1/2 cup milk
1 tbsp olive oil
1/2 cup cheese
If using whole lentils, place lentils and water or stock in a saucepan with bay leaves; bring to boil then simmer.
Lightly heat olive oil in saucepan, add chopped onions, carrot and celery and sauté until onions start to become clear and vegies soften.
Add chopped garlic, zucchini and mushrooms and cook until zucchini starts to soften.
Add lentils to the vegetables with cooking water (or canned lentils and bay leaves), with salt, pepper and parsley, and continue to cook until lentils are soft.
Meanwhile, boil some water, peel and chop potatoes. Cook in salted boiling water until soft and drain water out. (Pre-heat oven now to 180 degrees.)
Mash or blend cooked potatoes with salt, pepper, milk and a drizzle of olive oil.
Pour cooked lentil mixture into a casserole dish and gently spread the mashed potato over the top. If using grated cheese, sprinkle over the top. Bake until cheese melts and starts to brown (or top is golden if not using cheese); serve with a green salad.
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