"brown lentils, peas, potato top. sunday-energy on a monday."
the worcestershire (veggie) is the secret and there's no such thing as too much.
what we need
- 300 gcooked brown/green lentils
- 1large onion, diced
- 2carrots, diced
- 2 clovesgarlic, minced
- 150 gfrozen peas
- 2 tbsptomato purée
- 3 tbspvegan worcestershire
- 250 mlveg stock
- 800 gmaris piper potatoes
- 50 gbutter
- splashmilk
how it goes
- oven to 200°c. potatoes on to boil, peeled and chunked. 20 min till soft.
- onion, carrot, garlic in a wide pan with a good glug of oil. 8 min till sweet.
- lentils, tomato purée, worcestershire, stock, peas. simmer 15 min.
- mash the potatoes with butter, milk, loads of pepper.
- lentils into a dish, mash on top, fork the top so it crisps. 20 min in the oven.
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