Ingredients
- 1 tbsp olive oil
- 200g puy lentils
- 1 small red onion
- 2 medium carrots
- 2 garlic cloves
- 1 handful parsley, chopped
- 1 sprig rosemary
- 1 bay leaf
- 1 celery stick
- 250g vine tomatoes, chopped
- 1 tsp tomato puree
- 75ml red wine
- 100ml vegetable stock
- Splash of gluten-free worcester sauce
- Splash of balsamic vinegar
For the topping:
- 550g sweet potato
- 2 parsnips
- 1/2 cup of frozen peas
- 2 spring onions
- 50ml cashew milk
- 1 tbsp olive oil
Method
Soak lentils over night in water and drain when ready to cook. Preheat oven to 190 degrees (fan oven). In a blender, chop onions, carrots, garlic and celery. Heat up 1 tbsp olive oil and add the chopped vegetables, cook gently for 10mins. Then add all the other ingredients and cook for a further 10mins until the liquid is reduced. Add the lentils and cook for a further 5mins.
Whilst the vegetables are cooking, boil the sweet potatoes and parsnips for 15mins. Mash with milk and a little olive oil. Gently fry the spring onions and frozen peas in olive oil, add to the mash.
Add the lentil mixture to an oven dish. Add the mash mixture over the top. Bake for 20mins.