Use a 400g can of puy lentils instead of cooking up the red split lentils. Drain and add to cooked vegetables.
SERVES 6 PREP 20 MINS
COOK 50 MINS
150g red split lentils
600g potatoes, quartered
1tbsp grapeseed oil
1 large onion, chopped
2 large carrots, diced
2 large parsnips, diced
3 sticks celery, chopped
2 garlic cloves, sliced
1 litre vegetable stock
2tbsp sundried tomato paste
2tbsp olive oil
3tbsp chives, chopped
1 Put the red split lentils into a pan and cover with boiling salted water. Simmer for 20 mins until tender.
2 Meanwhile, put the potatoes into a pan of salted water, bring to the boil, then simmer for 15 mins until potatoes are tender.
3 Heat oven to 200C, Gas 6. Heat oil in a pan, add onion and cook for 5 mins to soften. Add carrots, parsnips, celery and garlic and cook for 5 mins.
4 Add the stock and tomato paste to the vegetables and simmer for 20 mins until the vegetables are tender.
5 Drain potatoes, return to pan, season and add milk and olive oil. Mash until smooth.
6 Drain any excess liquid from the red split lentils and stir into the vegetable mixture.
7 Tip the vegetables into a large ovenproof dish. Top with large spoonfuls of mashed potato. Put in the oven for 20 mins until potatoes are turning golden.
8 Serve sprinkled with chives.
Per serving: 276 cals, 75g fat (1g saturated) 40g carbs